


























. tfznrtj x, Ao-fer 

... o /£ . . . 


TP SYi 
. tea 



PREFACE. 



HIS is an age of progress, and in np line has the 


development been greater than in the whisky- 
business. New ideas and new appliances follow each 
other in rapid succession. Inventive genius is taxed 
to the utmost in devising new inventions, new ways 
and means to make the most money, without being par¬ 
ticular as to the means of doing so. 

Twenty years’ experience in the liquor business has 
shown me conclusively that the retail liquor dealer is 
the one that labors under more disadvantage than any 
other business man, and only on account of his placing 
his confidence in men who abuse the same. He con¬ 
fides; why? Because he does not understand the way 
to ascertain the correctness of the measure or the 
proof and quality of the goods he buys. The goods he 
purchases being made up to suit his trade seems to 
be all he desires, disregarding entirely the quality of 
the goods and the shortage that may exist. 




4 


PREFACE. 


I shall endeavor in this book, with the accompanying 
maps and instruments, to give concise and explicit 
explanations and instructions in the most simple and, 
at the same time, correct manner, so that the retail 
liquor dealer will get a perfect knowledge to measure 
and weigh his liquor, thus assuring himself both as to 
the quality he buys, and whether the quantity con¬ 
tained in the package he gets is according to the bill 
charged. 

Trusting my endeavor will be appreciated, I am 
Truly yours, 

H. R. ADLER. 




THE COMPENDIUM. 


I N issuing this book I am endeavoring to fill a long 
felt want, and feel assured that the retail liquor 
dealer can post himself so thoroughly by its careful 
perusal and the use of the accompanying instruments 
that he will be able to judge for himself whether the 
goods he has purchased are as they were represented 
to him. Having once gained a thorough knowledge, 
it will be an easy matter to protect himself against 
unscrupulous dealers, and he will be able to buy and 
order just what he wants, and then see that he gets just 
what he ordered. 

Have you ever asked yourself the question, when 
receiving a barrel of whisky, “How much does this 
barrel contain, and what is the strength ? ” If you have 
you are certainly aware that you are entirely at the 
mercy of the dealer. How easy it is for an unscrupu¬ 
lous dealer to take out of an old package of liquor part 
of its contents, and refill it with inferior goods. 

A merchant may carry a very large amount of whis¬ 
kies in stock which, after two years, has lost from four 



6 


THE COMPENDIUM. 


to five gallons per barrel by evaporation. Some of 
them do not regauge the barrel, but sell you at the 
gauge they bought, and at the same time charge you 
at least twenty-five cents more per gallon for the goods 
than two years previous. You then pay much more 
for your goods and lose at least four gallons by shrink¬ 
age. How do you know that this has not happened 
to you? 

It is the object of my book to give you such infor¬ 
mation that at any time you can easily detect any dis¬ 
crepancy that may exist. The simplicity of the instru¬ 
ments accompanying the book, which are United States 
standard, and the common sense explanations and in¬ 
structions will commend themselves at once. For in¬ 
stance, if you receive a package of liquor and find that 
the government inspection of the proof thereof is 103 
per cent, and after carefully weighing it with the 
hydrometer, find it to be 95 per cent proof, there 
remains but one conclusion, and that is that the liquor 
has been tampered with. 

Again, should a barrel show an outage of six gallons, 
and you find on remeasuring with the outage rod that 
there are eight or nine gallons missing, you will imme¬ 
diately know that you are paying for three gallons of 
spirits that you never received. Again, should you find 
that the strength and measurement are correct, as indi¬ 
cated by the marks and brands on the head and bung 


THE COMPENDIUM. 


7 


stave of the barrel, it will be a satisfaction to you to 
know that you are receiving one hundred cents’ value for 
your dollar. The house you deal with may be perfectly 
honest and honorable; nevertheless it will be a satisfac¬ 
tion to you to know that you have the means of pro¬ 
tecting yourself should any error or discrepancy exist. 

It will be of considerable value to you to know how 
to clarify liquor that has become discolored, cloudy or 
roiled; how to purify and sweeten wines that have 
become sour, musty or tainted; how to blend and mix 
liquors; to reduce the same without spoiling the flavor 
or making it watery; how to increase the strength and 
not violate the law; how to make your own bitters, 
brandy, gin, blackberry, Stoughton, peppermint, ginger, 
and many other liquors in daily use; your own syrups, 
flavorings, etc. 

Full and explicit instructions of how to buy whiskies 
in bond; the valuation of the same at different periods; 
cost of withdrawing same from bond; the different 
United States revenue laws and laws of states pertain¬ 
ing to the liquor business—this, and much more use¬ 
ful information of daily use, will make the compendium 
a valuable book to all who possess the same. 

In order to understand more fully the use of the 
hydrometer and outage rod it is necessary that the 
dealer should fully understand the meaning of the dif¬ 
ferent marks, cuts and brands put on the barrel by the 


8 


THE COMPENDIUM. 


United States gaugers, rectifiers, distillers or wholesale 
dealers. These marks, cuts or brands should all be 
concise and clear, as erasures, blurs or other disfigure¬ 
ments are made to conceal the age, quantity, proof, or 
other defects of the package or the goods contained 
therein. 

The buyer will do well to examine these very care¬ 
fully according to instructions, and see that they are all 
clear and plain, and correspond with the bill for the 
goods. 


HOW WHISKY IS MADE. 


HE production of spirituous liquors, or what may 



A- be called the art of converting the substance of 
plants, seeds and fruits into alcoholic spirits, is a re¬ 
markably extensive as well as remunerative industry, 
not only in the United States but in nearly all parts 
of the civilized world. Every country produces alco¬ 
holic spirits of some sort under various denominations, 
such as brandy, gin, rum, whisky, arrac, poteen, etc., 
all of which owe their respective intoxicating proper¬ 
ties to the amount of alcohol which they contain. 

Brandy (eau de vie) is the French spirit; gin is that 
of Holland ; Great Britain produces whisky ; India, 
arrac; the West Indies, rum; Mexico produces pulque; 
while in the United States liquors of every description 
are produced in abundance. 

These liquors differ in quality and flavor according 
to the nature of the material from which they are 
obtained. 

Fermentation and distillation are the two principal 
operations by which alcoholic substances are obtained. 
Malting and mashing are subservient to these, and in 
many instances are dispensed with altogether. 

At what remote period of the world's history dis¬ 
tilling became known is only a matter of conjecture. 
We are told that many centuries ago, when the 


10 


HAND BOOK FOR THE 






A MODERN STILL. 











































































































RETAIL LIQUOR DEALER. 


11 


alchemist was looked upon as something more than 
human, a fiery liquid was produced by some monks 
which was supposed to possess unlimited curative 
powers. This was called by them “ the spirit of the 
wine,” and subsequently u spirits of wine ” (in French, 
“ esprit du vin in German, “ weingeist ” ), and was 
employed as a most wonderful medicinal agent. 

A century or two afterward, a hermit in the south 
of France discovered that by boiling wine in earthen 
pots, and condensing the vapors, a highly aromatic 
cordial was obtained, which, when imbibed, produced 
such stimulative effects that it became known as the 
u water of life” (eau de vie). 

This was in all probability the first alcoholic liquor 
produced; and, as generation succeeded generation, 
the crude earthen pots were discarded to make way for 
the more modern appliance called the still or alembic. 

Previous to entering the details of constructing and 
operating the still and the manner of obtaining alco¬ 
holic liquors, it may be well to offer a few brief 
remarks, which are intended to serve as a preliminary 
or rudimentary review of the whole system by which 
alcoholic products are obtained. 

The art of distilling consists of extracting the sugar, 
or what is known as the saccharine matter, which is 
contained in various vegetable substances, and con¬ 
verting it into alcohol, which is the basis of all 


12 


HAND BOOK FOR THE 


intoxicating liquors. This result is obtained by fer¬ 
menting the juice of grapes, apples and other fruit, and 
also the extract of grain. The fermenting process dif¬ 
fers according to the nature of the material employed. 

Grapes.and fruit juices contain a natural ferment, 
which, as soon as exposed to the air, becomes active 
and produces what appears to be a spontaneous fer 
mentation, which converts the juice into wine. As 
soon as this transformation is complete the wine is 
distilled, and the result is brandy. 

When grain is employed, as is the case in the manu¬ 
facture of whisky, high-wines and alcohol, the system 
is more complicated; more skill is required, and a 
greater amount of vigilance is necessary than when 
grapes or other fruits are used. 

The substance of grain consists principally of starch. 
This body is not fermentable, and must therefore be 
converted into grape sugar previous to being trans¬ 
formed into alcohol. This is done by the action of 
a new process called “malting.” 

This newly formed substance is extracted from the 
grain by another process, known as “mashing.” It 
is then fermented and distilled, and the distillate is 
whisky. 

These four operations—malting, mashing, ferment¬ 
ing and distilling—will be explained, each under its 
proper heading. 


RETAIL LIQUOR DEALER. 


13 


MALTING. 

The first operation toward converting the substance 
of grain into spirits consists in malting. This in itself 
is a simple and yet very tedious process, which must 
be done in a well ventilated room. 

A quantity of barley is put into a tub ; cold water is 
then poured on until the water covers the grain about 
six inches. This is allowed to remain until it becomes 
stale and emits a foul odor ; it is then drawn off and 
fresh water put on. After this second water has been 
put on it remains on until the grain becomes quite 
soft and can be easily pressed between the fingers. 
The water is then drawn off and the grain piled on the 
floor in separate heaps of about ten to twelve inches 
high. The outside of these heaps soon becomes dry, 
and the inside warm. It is then turned with great 
care so as to avoid breaking the seed, and when well 
mixed (the dry with the wet, the warm with the cold) 
is again heaped up. This operation is repeated every 
six hours until the germ has grown as long as the seed; 
it is then spread on the floor quite thinly and often 
turned, in order that it may dry more rapidly. When 
dry the germ is removed from the seed by sifting 
through a sieve coarse enough to allow the germ to 
pass through, but not the seed. When this is done 
it is dried again until not a particle of moisture re¬ 
mains. The result is malt —the basis of whisky, 


14 


HAND BOOK FOR THE 


alcohol, high-wines, ale, beer and porter. This malt 
is then ground or crushed into coarse meal, and is 
ready for use. 

MASHING. 

Pure malt is sometimes used in the production of 
liquors ; this, however, is seldom the case, especially 
for whisky, although it is an acknowledged fact that 
pure malt makes the best liquor. The usual propor. 
tions for making a mash are one bushel of malt to from 
four to six bushels unmalted grain ground into coarse 
meal, and eighteen gallons of water to each bushel of 
this meal. Water is heated to 160 deg. Fahrenheit, 
and run into a very shallow tub. The meal is slowly 
poured in while being briskly stirred, so it will not 
cake or become lumpy, and allowed to stand two 
hours ; two-thirds of the water, or beer, is then drawn 
off and the same amount of water at 180 deg. heat 
poured in; this, after one hour, is drawn off from the 
dregs. The first drawing is run into cooling pans, 
and the second is used for the next mash, this making 
the subsequent drawings much stronger. This system 
is usually employed in making the best whisky. In 
making high-wines and lower grades of whisky a 
third drawing is made, and the whole substance thor¬ 
oughly boiled in order to extract every particle of 
saccharine. In this case, the first and second drawings 
are run into the fermenting tub, and the third used 
for the next mash. 


RETAIL LIQUOR DEALER. 


15 


FERMENTING. 

The 4 1 beer, ” after being drawn from the mash tub, 
is run into the fermenting tubs, where, after cooling, 
good yeast is added and fermentation is started. 

The temperature in these rooms is kept very even, 
generally at about 70 deg. In a short time bubbles 
begin to rise, and the whole surface will be covered 
with a white, creamy foam. This foam gradually 
thickens and forms a tough, viscid crust, which, when 
fermentation ceases, breaks and falls to the bottom of 
the tub. This is prevented by being skimmed off 
until fermentation is complete, which is indicated by 
the liquor becoming clear. This liquor is then run 
into the still at once, and the distillate is whisky. 

THE STILL. 

The object of distillation is to separate one sub¬ 
stance from others with which it may be mixed. Thus, 
alcohol is transformed into vapor or steam at the tem¬ 
perature of 176 deg., while water remains at this 
temperature in a liquid state; therefore it is only 
necessary to heat the mixed liquids to 176 deg., when 
the alcohol rises and the water is left behind. 

The ordinary still, as is used in regular distilleries, 
consists of a large copper boiling kettle, known as the 
still proper, and a spiral copper tube graduating in 
size from top to bottom, called the worm. 


16 


HAND BOOK FOR THE 


The kettle is built very shallow, with a concave bot¬ 
tom and a convex upper surface, the top being some¬ 



what broader than the bottom ; it is set in brickwork 
and heated by wood fire or steam, the latter producing 


FAC SIMILE OF AN IRISH POTEEN STILL. 


































RETAIL LIQUOR DEALER. 


IT 


a more even temperature ; but it is claimed that wood 
fire makes the best whisky. 

The worm is a large spiral tube through which all 
distilling operations are completed, it being the part 
through which the alcoholic vapors are condensed into 
liquid, and is the terminus of all distillation. The 
worm is set into a large tub into which cold water is 
continually pumped, which cools and consequently 
condenses the vapors coming from the kettle. The 
kettle is charged with a fermented liquor, tightly closed 
up, and heat applied ; as the liquor becomes heated, 
the vapor or steam rises and goes through the worm, 
where it condenses and comes out whisky. 

The first run is low wines, and as the charge pro¬ 
gresses the liquor becomes much sweeter and increases 
in proof. As soon as it has been ascertained that all 
the alcoholic substance has been obtained, the still is 
emptied and charged again. The liquor, or spirits, 
thus obtained is 1 4 doubled, ” or put through the same 
process in a smaller kettle, and the pure, full-proof 
whisky is obtained. After being doubled the whisky 
is run direct into the United States warehouse, where 
the storage or warehouse stamp is put on until the 
same is sold, when the tax of ninety cents per gallon 
is paid and the “tax-paid” stamp put on. 


18 


HAND BOOK FOR THE 


PROOF—WHAT IT IS. 

ROOF 100 per cent is the basis on which all spirits 



^ are bought and sold. It is therefore essential 
that you should have a knowledge of its meaning and 
value, as it is often referred to. 

Proof spirit shall be held and taken to be that alco¬ 
holic liquor which contains one-half its volume of alcohol 
of a specific gravity of (.7939) at 60 deg. Fahren¬ 
heit, referred to water at its maximum density as a unit. 

Proof spirit has at 60 deg. Fahrenheit a specific 
gravity of T V (.93353), 100 parts by volume of the 
same, consisting of 50 parts of absolute alcohol, and 
53 t 7 oV parts of water. The difference of the sum of 
the parts of alcohol and water and the resulting 100 
parts of proof spirit is due to the contraction which 
takes place when alcohol and water combine. 

The hydrometer furnished herewith is so graduated 
as to indicate the number of parts of the liquor at the 
standard temperature of 60 deg. Fahrenheit. Thus it 
reads 0 for water, and 200 for absolute alcohol. It is 
seldom, however, that the liquor is inspected at 60 deg. 
Fahrenheit, and as its density varies with the temper¬ 
ature, a correction is necessary for a temperature 
differing from 60 deg. Fahrenheit, the hydrometer 
giving too low an indication for temperature below 60 
deg., and too high for that above. 


RETAIL LIQUOR DEALER. 


19 


This correction applied o; the indication of the 
hydrometer gives the true percentage, or of proof 
what the reading of the hydrometer would be were 
the liquor at a temperature of 60 deg. Fahrenheit. 

Rcle. —You add as many degrees below 60 deg., 
and deduct that above. For instance, when the hydro¬ 
meter shows 103 per cent and your thermometer 62 
deg., you deduct the 2 per cent, and your liquor 
weighs 101 per cent. Should your hydrometer show 
98 per cent and the thermometer 56 deg., you add the 
4 deg., and find that your liquor weighs 102 per cent. 


GOVERNMENT STAMPS USED ON SPIRITS. 
HERE are five kinds of stamps put on spirit 



-A- packages, to-wit: 

THE WAREHOUSE STAMP. 

This stamp is put on by the United States store¬ 
keeper at the time the spirit comes from the still to 
the United States warehouse, being the first inspection, 
and shows the exact date that the spirits are made. 


THE TAX-PAID STAMP. 


This is put on when the spirits are withdrawn from 
the government warehouse and the tax paid thereon. 
This stamp indicates the number of proof gallons in 



20 


HAND BOOK FOR THE 


the package at the time of withdrawal, and the date 
when tax is paid for same, and by whom. 

THE IMPORT STAMP. 

This is put on all goods coming from foreign coun¬ 
tries, whether wines or spirits, also on spirits exported 
from the United States to foreign ports and re-imported 
again to the United States. This stamp shows the 
date of the payment of tax or duty. 

THE RECTIFIER’S STAMP. 

Any domestic spirits or Bourbon whisky in tax-paid 
packages that comes to the rectifying or compounding 
house, and is used by them for compounding, mixing or 
blending, has to be emptied, the tax-paid stamp de¬ 
stroyed, and when such goods are compounded, mixed, 
colored or blended, or reduced in proof, the govern¬ 
ment affixes a new stamp, known as the rectifier 
stamp. This stamp shows the name of the rectifier, 
the amount of wine gallons in the package, and the 
amount’ of proof gallons contained therein. 

THE WHOLESALE STAMP. 

This is used by those withdrawing from small pack¬ 
ages in barrels, and are used on all kinds of spirits, 
whether previously single or double stamp, distilled or 
rectified, and are used mostly as a record. All whole¬ 
sale stamps have the original number of the package 
from which they were withdrawn. 


121504 





















































p&mQD Ul/,3 



WHOLESALE LIQUOR DEALER’S STAMP. 




RECTIFIER’S STAMP. 















































































RETAIL LIQUOR DEALER. 


21 


HOW TO READ A BARREL. 


OU will find that the head and bung stave of a 



barrel are full of figures, stencils and marks, all of 
which denote something and have a value, and must be 
thoroughly understood in order to ascertain whether 
the liquor now contained in the barrel corresponds 
with that contained therein when the marks were origi- 
nally put on. All these marks, figures, etc., are put 
on by the United States gaugers, and were originally 
correct, but may have been changed. 

The accompanying map, taken at random, has been 
drawn with the utmost care, and shows plainly every 
mark, figure and the brands that should be on a two- 
stamp or rectified barrel. A careful study of these 
will enlighten you enough, so that should you come 
across a barrel varying somewhat from this it will not 
trouble you to place the same when the marks are in 
different positions. They must he there. You will 
find that the’, number of wine and proof gallons, the 
original proof and present proof, and the original date 
are on a barrel three times, viz.: on the stamp, the 
brand and the bung stave. Thus,, should one be 
erased or destroyed it will be an easy matter to find 
the same in some other place. Study the map and 
instructions, and with a little practice you will become 
quite proficient. 


22 


HAND BOOK FOR THE 


THE MAP. 

“A.” The serial number of the package. 

The serial number is either cut or burned on the top 
end of the stamped head of the barrel. The govern¬ 
ment gives every distillery a number, and at the same 
time also a serial number of the barrels tilled by said 
distillery; requiring them to number each and every 
barrel in consecutive numbers, so as to be able to trace 
a barrel in case the stamps thereon get defaced or are 
lost. 

U B.” The date of inspection is put on at the time 
above, usually when the warehouse stamp is put on, 
with a stencil or burner. This should be clear, and 
show no erasure or disfigurement. It is by changing 
this mark that many dealers are deceived, especially so 
when the warehouse stamp is blurred or disfigured, or 
the dating thereon faded. 

u C.” The warehouse stamp is put on by the United 
States storekeeper when the package is first received 
in the United States warehouse, and the age of the 
goods dates from that time. It is not unusual, though, 
on account of dampness or other causes, for the ink on 
this stamp to become entirely faded out; when that is 
the case other marks must be used to get at the date. 

“D” (the tax-paid stamp). This stamp is put on 
the package when it is withdrawn from the United 


RETAIL LIQUOR DEALER. 


23 


States warehouse, and the tax paid there on this stamp 
should be closely observed, as it tells you the actual 
proof gallons contained in the package. The small 
coupons attached to the stamp denote the number of 
gallons over and above the actual face of the stamp. 
Thus you will find on the barrel containing 43 gallons 
a 40-gallon stamp and three coupons ; 38 gallons will 
have a 30-gallon stamp and 8 coupons thereon. This 
stamp gives you the proof of taxable gallons only ; all 
fractions below are not charged for, and all frac¬ 
tions above T 5 o°o are charged for as one gallon (see 
“Fractions of Gallons,” page 33). 

“E.” The brand is generally burned into the 
barrel, though sometimes it is only stenciled. It should 
have cut into it the proof gallons, wine gallons, the 
proof and the date when tax was paid. Thus you will 
see the name of the distillery, (T. P.) tax paid, (P. G.) 
proof gallons, (W. G.) wine gallons. You can tell by 
this brand the number of wine and proof gallons when 
other marks are destroyed or erased. These cuts of 
the gallons should correspond with the cuts on the 
bung stave. 

“F” and “G” are the numbers of the two stamps. 
These are cut in, so that in case the stamp is destroyed 
the number is still present to trace the same. 

The rectified stamp is nearly the same as the tax- 
paid stamp, having the coupons on it which denote 


24 


HAND BOOK FOR THE 


the proof gallons only. Thus a barrel containing 45 
gallons at 90 per cent proof would only hold 41 T 5 o°o 
proof gallons ; the stamp would only show 42 gallons. 
The date when stamped, the wine and proof gallons 
should be plainly stenciled thereon, and should corre¬ 
spond with those cut into the bung stave. 


VERIFY THE MARKS AND BRANDS. 

W HEN receiving a package of spirits the dealer 
should pay especial attention to the stamps, 
brands and stencil marks, as these should show him 
conclusively the number of gallons actually contained 
in the package, the proof and quality, and the age of 
the same. Still there are unscrupulous dealers who 
will change the stencil marks, and even deface or blur 
the stamps, knowing that it is against the law, and the 
penalty very severe. When detecting any alteration 
of this kind, your hydrometer and outage rod come 
into effective use. Weigh carefully, get the right 
temperature, note result on a piece of paper, and then 
take out the bung and get the correct outage with the 
outage rod, and compare the result with the marks, 
stencils, etc. If there is any discrepancy you will 
know it at once, and know that you have not been 
honestly dealt with. 



RETAIL LIQUOR DEALER. 


25 


THE BUNG STAVE. 



^ I ^HE bung stave of a barrel, like the 
head of the same, you will find 
full of figures, each and every one 
having a value very essential to read¬ 
ing the quality and quantity of its 
contents. These figures are in the 
main a repetition of those on the head, 
and they tell you the original gallons, 
proof, the outage and the present wine 
and proof gallons. (Refer to following 
letters on map.) 

u A. ” These figures above the side 
of the bung hole, toward the stamp head 
of the barrel; they indicate the original 
contents, viz.: 101 . The barrel holds 

47.47 

47 gallons at 101 proof, making 47 jVo 
gallons. These figures are put on when 
the barrel is filled and put in United 
States warehouse. 

“ B.” The figures on the other side 
are put on when the barrel is with¬ 
drawn and the tax paid thereon. They 
show *|, viz.: 47 gallons original con¬ 
tents, 4 gallons outage or loss, leaving 
43 wine gallons. 










































26 


HAND BOOK FOR THE 


“C.” The present proof, 102. 

“D.” The taxable gallons, 43 T y 0 -. This shows 
that the barrel has improved one per cent in proof, 
and lost four gallons in volume. The tax paid on 
this would be for 44 gallons (see “ Fractions of Gal¬ 
lons,” page 33). These figures must all correspond 
with the test made with the hydrometer and outage 
rod; otherwise the goods may have been tampered 
with. Having learned the meaning and value of the 
different marks, brands and figures, and where to find 
them, it remains for you to ascertain whether the 
liquor has been kept intact and the outage correct as 
per figures put thereon by the United States gauger. 
You therefore use the hydrometer. 


THE HYDROMETER; 

OR, HOW TO WEIGH SPIRITS. 

I N order to weigh your whisky, brandy or any other 
spirits, you must use the copper can with correction 
£ausre thermometer and the hydrometer. Fill the can 
with the liquor to be weighed (the can should be dry, 
or rinse same with the liquor to be used). Fill nearly 
to the top and insert the hydrometer bulb steadily. 
When perfectly quiet you read from 100 up or down, 
100 being proof, and each line denotes one degree 




RETAIL LIQUOR DEALER. 


27 


above or below proof. Thus if the hydrometer shows 
5 degrees below 100, the liquor is 95 ; while 4 marks 
above 100 would make the liquor 104 proof. All 
spirits being weighed by their specific gravity, they 
become light or heavy according to the temperature at 
the time of weighing. Sixty deg. Fahrenheit being the 
correct temperature, all corrections must be made 
from that degree. Add one per cent proof for each 
degree of the temperature below 60 deg. Fahrenheit, 
and subtract one per cent proof for each degree of 
temperature above 60 deg. Fahrenheit, and you have 
the true strength or proof of the liquor. In order to 
save any figuring, get your liquor as near 60 deg. as 
possible ; you will then attain the best results. 

Having attained the result, you compare the figures 
on the bung stave “ C, ” and note the difference, if 
any. This being the last inspection made bv the 
United States revenue gauger, the liquor should cor¬ 
respond with the figures u C. ” Any marked decrease 
in the proof would be showing of loss of strength and 
consequent loss to you. 


28 


HAND BOOK FOR THE 




































































































































































RETAIL LIQUOR DEALER. 


29 


THE OUTAGE ROD. 

^pHIS is used to ascertain the outage or 
decrease in volume of the liquor, whether 
caused by evaporation or leakage; also for 
remeasuring after using a part of the contents 
of a package. This must be carefully used, so 
as not to wet it only to the depth of the liquor. 
Lay the barrel with the bung hole straight up. 
Insert the rod in the bung hole diagonally, in 
the center of the hole, with the brass lip under¬ 
neath the stave. Straighten up the rod, until 
it is perpendicular, and then withdraw it, being 
careful not to immerse the rod more than the 
actual vacuum, being careful to keep the lip 
against the stave. Now read from the lip 
down to where the rod is wet, and you have 
the number of gallons wanting to fill the pack¬ 
age, or, in other words, the outage. For 
instance, you have a barrel, original contents 
48 gallons; the rod shows 9-J- out, there remain 
38 i wine gallons. See if this corresponds with 
figures (B) on the bung stave. Compute your 
wine gallons remaining with the present proof 
(see page 12), and you have the true contents 
of your barrel of spirits. If any difference 








30 


HAND BOOK FOR THE 



exists when correctly weighed and measured, note the 
same and call the attention of the seller to it for 
explanation. If the difference is too large against you, 
you may rest assured that the contents have been 
tampered with, and while you bought one thing you 
are receiving another. 


OUTAGE. 


HISKY being essentially a very volatile sub- 



* * stance, it is extremely difficult in all cases to 
control within well defined limits and regularity the 
evaporation which may take place under varying cir¬ 
cumstances. It is a well known fact that whiskies 
stored in the higher parts of a warehouse, and there¬ 
by exposed to a higher and drier temperature, are 
subject to a greater evaporation and consequent out¬ 
age than those stored in the lower and cooler parts of 







RETAIL LIQUOR DEALER. 


31 


a warehouse. To such an extent is this borne out by 
facts, that it has been observed that a lot of whisky 
made at the same time and of the same proof, and the 
barrels uniformly filled, but one row of it stored in 
proximity to the wall and thus exposed to dampness, 
has been found to vary both in proof and outage from 
that of the adjoining row protected only by that short 
distance from the wall. 

Then, again, the staves and barrels, apparently of 
the best construction, may contain minute worm holes, 
causing an evaporation which, though outwardly show¬ 
ing no leakage, has the effect in course of years of 
causing an outage almost as great as if a perceptible 
leakage had taken place during the same period of time, 
particularly if the w r orm holes happen on the under side 
of the barrel. 

With the latest improvements in corrugated iron ware¬ 
houses, heated to a certain dgeree with steam heat, the 
outage is more uniform and the whisky matures more 
rapidly. 

It is claimed by the owners of these warehouses that 
w’hisky in their houses matures and ripens as much 
in one year as it would under the old system in three 
years. 

All whiskies in original United States warehouse 
receipts have from one-half to one gallon outage. This 
is not the case with all duplicates or ficticious bonds. 


32 


HAND BOOK FOR THE 


It looks strange that new whisky should have an out¬ 
age ; still this is necessary, as in heated warehouses 
the liquor expands and would burst the barrel were it 
entirely full. This outage is allowed by the govern¬ 
ment, and not charged for. 


HOW TO REDUCE WHISKY. 


Y easy method to ascertain how much water to 



Y"jL put in to reduce spirits to a certain degree: 
Multiply the number of gallons by the degree of 
strength of the spirit, and divide the amount by the 
degree of strength sought to be obtained, and from 
the answer subtract 100 ; the amount thus obtained 
will show the quantity of water to be added to the 
spirit in order to reduce it to the degree sought. For 
example : Suppose you have 40 gallons of spirit at 
100 proof, and wish to reduce it to 90 proof. You 
multiply 40 by 100, and divide the amount by 90. 
This will show you that you must add 4£ gallons of 
water to the 40 gallons of 100 spirits to reduce it to 
90 per cent proofor it makes you 444 liquid or 
wine gallons at 90 proof. 

In using water to mix with spirits use distilled or 
rain water nicely cleared. 



RETAIL LIQUOR DEALER. 


33 


FRACTIONS OF PROOF GALLONS, 

AND HOW TO COMPUTE THE SAME. 

TT is customary with some houses to charge wine 
gallons only, while others charge the proof gallons. 
In buying large quantities, proof gallons only are used. 
In case of any doubt, it is an easy matter for you to 
compute the proof of the number of wine gallons by 
the following directions: For instance, you get a 
barrel of whisky that contains 42 gallons at 103 proof ; 
multiply the wine gallons with the proof ; from the 
result you cut off the two right-hand figures, making 
them hundredths, and you have the proof gallons, to-wit: 
42x103 = 43 t 2 o 6 o— you have 43 \ proof gallons; or you 
get a barrel of very old whisky, 36 wine gallons, 108 
proof, you are charged with 38 T Yo gallons or 39 gallons, 
36x108 — 38 t 8 oV 

In selling to retail dealers it is customary with houses 
to charge proof gallons ; they will then charge you one- 
half a gallon for fractions under t 5 q°o an( l a full gallon 
for fractions over T 5 F V, thus you are charged 43^ gal¬ 
lons for 43 t 2 oV and 39 for 38 T y T . 

In paying tax charges on whisky in bond, the gov¬ 
ernment does not charge fractions ; all fractions below 
t 5 o°o are not charged for, and all fractions from T W and 
over are charged for as one gallon. 

Spirits under 100 proof are sold generally by wine 
gallons, but when so sold should contain the full proof 
specified in the inspection. 


34 


HAND BOOK FOR THE 


WHISKIES IN BOND. 

TT will be of considerable interest to those who have 
not dealt in whiskies in bond to acquire information 
necessary to withdraw whisky from bond, the cost of 
same, the outage, taxes, etc. Warehouse receipts are 
often sold on time, or part cash and balance on time 
notes. It will be well for the buyer to observe his 
receipt closely before buying. Many warehouse 
receipts contain a purchase clause, which specifies 
particularly that the whisky cannot be withdrawn un¬ 
til the full amount of the cost of the whisky is paid. 
Other bonds again contain a clause whereby the whisky 
is to be withdrawn through the house the receipt was 
purchased from, thus giving that house a chance to 
handle the whisky before shipping the same. Others 
again are mere duplicate warehouse receipts. The 
whisky then comes from the wholesale house or jobber. 
I give herewith three copies of warehouse receipts, which 
explain themselves more fully : 

No. 1 is a straight warehouse receipt, and is absolute. 
The holder of this receipt can sell or transfer this, 
whether paid for or not, and the holder can withdraw 
the whisky at any time within three years from date of 
storage. This is a straight United States warehouse 
receipt. 


RETAIL LIQUOR DEALER. 


35 


No. 2. The whisky specified in this bond can be 
withdrawn through the house from which it is purchased 
only after paying the whole amount specified in the 
bond, unless otherwise agreed to by the agent selling 
the same. 

No. 3 is a wholesale dealer’s duplicate receipt, and, 
like No. 2, must go through the house where purchased 
from and by them freed. 

No warehouse receipt should be without proper in¬ 
dorsement, or the same is worthless. 


WITHDRAWING FROM BOND. 



HE owner of a warehouse receipt when wishing 


-A- to withdraw one or more packages, must send 
such receipt properly indorsed to the distiller or an 
authorized agent, whose name is generally stated on 
the receipt, and remit to him in his letter of instruc¬ 
tions with a receipt, the amount of tax due, which is 
90 cents on each proof gallon. Whatever difference 
may exist, either more or less than the exact amount 
of tax, the distiller or agent adjusts either by returning 
the excess or collecting the amount still necessary to 
cover the full charges for tax. 



30 


HAND BOOK FOR THE 



TWWekndO* t'tt (i« 









































































RETAIL LIQUOR DEALER. 


37 


BONDED WAREHOUSE RECEIPTS. 

T HE following points are of utmost importance to 
observe before buying warehouse receipts repre¬ 
senting whiskies in bond: 

[COPY] 


l 4*r. UNITED STATES BONDED WAREHOUSE^'y^* 

J 5 ™ Co/Iectjon D/str/ct ofAy 

rr/A*sn ft 

CXXPkXwOClXXGOQCOCOOOG 

'AA^dd^A A^deer\ 

ky Ajft/Aed /dftwt&ftsft/'-jfctee/s 1 1 
/ /dftaAAft7/Au/JdA^^/7j0ftft « 
'sawily/je/t^arsftz&lddtK ft/ft/f/^ft^ [ 

///tv. ////id// //d/ft// //J////den \ 

//ftddd/d) ddttwmwdJfav. ! 

Ul WHEN MADE. 

SERIAL NUMBERS 

WINE GALLS.; 

PROOF 

PROOF GALLONS 

WAREHOUSE STAMP NO. '• 


6 <r 

Ad 

y 

//>/ 

//y 

<?y~ 

1 ! 

w , W /? 

^ </ <? 

jy<s 

y 


ftAdT 

/ 

yy 


8 

^ ft/ 7 0 

Ad 

y 


//dT 

A 

0/T- 



ft/ ft/ 7 / 

A# 

»/ 


ft/<r 

yy~ 



AC ft/ 7 t/ 

//cT 



V-d 

-AAcT~ 

f 


/ 

r*7 



T-'ftf 



jjj ( this nawt u usual ut dl/trvui. tj) tfw l,atv£ ofthr I’mtrri,Stairs ft / J, ft? __ <-~2^ 1 | 

> and of Km/miy. dtfuwtg andrraulating tfe rhitus of Wart/wusaiun/. I 

1 soseeeegseBesssessBBSBeeaeeeaBseesaesseseesBBeeBesesas 


No. 2. 


1. The receipts must be made out and signed by the 
distiller himself. 

2. In case the whisky is made by a corporative com¬ 
pany, the receipt must be signed by the firm name of 












































38 


HAND BOOK FOR THE 



TltfSfrobndQf Mti (in P 











































































































RETAIL LIQUOR DEALER. 


39 


the respective corporation. Otherwise such receipt is 
legally invalid. 

3. Scrupulous care must be taken as to the wording 
of the receipt, some containing a clause stipulating that 
the goods are deliverable only after the purchase money 
has been paid, and thus an innocent party may pur¬ 
chase a valueless document in case the original pur¬ 
chaser has not paid the distiller as stipulated on such 
document. 

4. It is also of importance that the purchaser of a 
receipt should buy only of parties who can be identified; 
otherwise he may incur the danger of purchasing a re¬ 
ceipt that may have been abstracted or lost, and the 
delivery of the goods stopped, and thereby deprive 
himself of any possibility of a recourse. In case of 
any doubt, it is advisable to communicate with the re¬ 
spective distiller to ascertain whether any legal obstacle 
exists as to the delivery of the goods. 

5. The distiller being the custodian of the goods, to 
whom the tax due on the whisky is being remitted for 
withdrawal out of bond, it is evidently of importance 
to be assured of the general reputation and responsi¬ 
bility of such distiller, so that the money so remitted 
is promptly applied for the purpose intended. Fortu¬ 
nately only extremely rare cases are on record of any 
distiller having proved delinquent to his trust, and the 
warehouse law's, particularly of Kentucky, are very 
stringent on this point, and act as a safeguard. 


40 


HAND BOOK FOR THE 


ORDERING WHISKY. 

I N ordering whisky the warehouse receipt should 
be indorsed and sent to the distiller or agent with 
inclosed draft or bank exchange after the following 
manner : 

.Wis., September, 1890. 

To.......Esq. (Distiller or Agent). 

.Ky- 

Dear Sir : 

Herewith please find draft for $36, for tax and ware¬ 
house receipt No. 1,234, from which please withdraw 
from bond one barrel and ship to my address, and 
oblige John Brown, 

Ashland, Wis. 

Ship via.R’y. 

In remitting money for tax, it should be in currency 
or bank exchange, convertible anywhere, and the ex¬ 
change paid. Send your warehouse receipt in remit¬ 
tances for tax by registered letter; and it is also 
advisable that the sender should retain a memorandum 
of the serial number of the barrels as stated on the 
warehouse receipt and the inspection, so that in case of 
loss or abstraction of the letter, the delivery of the 
goods may be stopped. 






RETAIL LIQUOR DEALER. 


41 


In case of the loss of a warehouse receipt, the owner 
of same should promptly notify the agent of the same of 
the fact and stop the delivery of the goods. In order 
to get possession of the whisky, the owner must give 
the distiller an indemnifying bond for value of the same, 
the form of which will be sent to him by the distiller, 
and which must be signed and sworn to before a notary 
public, when the whisky will be delivered to him. It 
is important the owner of whiskies should be aware 
when the time limited by law to allow whiskies to 
remain in bond expires, and when such expiration of 
time is near at hand, he should notify the distiller, re¬ 
questing him to have his whiskies regauged for taxation, 
giving him, of course, the serial number of his barrel. 
If a notice be not served promptly on the distiller, a 
special application for a regauge of his whisky must 
be made by the distiller, which entails the special 
expense of such regauge. The main loss, however, 
which the owner runs the risk of entailing by his negli¬ 
gence is the penalty the government imposes for the 
non-payment of the tax, and which amounts to five per 
cent of the tax, and the further still greater risk that 
his whiskies may become forfeited to the government 
for the tax due on same, if the time limited by law and 
days of grace have expired. 


42 


HAND BOOK FOR THE 


Table showing the equivalent prices for whiskies at 
original gauge in bond, and regauged tax paid, at 
various ages, based upon the government scale of 
allowances for shrinkage, etc. 


PRICE REGAUGED TAX PAID. 


Price 

12 

15 

18 

21 

24 

27 

30 

33 

Origi¬ 

nal 



and not exceeding 



Gauge 

in 

15 

18 

21 

24 

27 

30 

33 

36 

Bond. 

MOS. 

MOS. 

MOS. 

MOS. 

MOS. 

MOS. 

MOS. 

MOS- 


Out 

Out- 

Out- 

Out¬ 

Out¬ 

Out¬ 

Out¬ 

Out. 


age, 

age, 

age, 

age, 

age, 

age, 

age, 

age, 


4 

4 */ 2 

5 

5*4 

6 

6*4 

7 

7*£ 


gal. 

gal. 

gal. 

gal. 

gal. 

gal. 

gal. 

gal. 

Cts. 

Cts. 

Cts. 

Cts. 

Cts. 

Cts. 

Cts. 

Cts. 

Cts. 

45 

13934 

140 - 

140% 

141 

142 

14234 

14334 

144 

47% 

142 

143 

148% 

144 

145 

14534 

14634 

147 

50 

145 

14534 

146% 

147 

148 

14834 

149% 

150 

5134 

14734 

1*8% 

149 

150 

15034 

15134 

152 

153 

55 

15034 

151 

152 

15234 

15334 

15434 

155 

156 

57% 

153 

154 

15434 

15534 

15634 

15734 

158 

159 

60 

156 

15634 

15734 

15834 

15934 

160 

161 

162 

6234 

15834 

15934 

16034 

16134 

162% 

163 

164 

165 

65 

16134 

16234 

163 

164 

165 

166 

167 

168 

57% 

164 

165 

166 

167 

168 

169 

170 

171 

72 

169% 

170% 

17134 

17234 

17334 

175 

176 

177 

75 

172% 

178% 

17434 

17534 

17634 

17734 

179 

180 

77% 

175 

176 

177 

17834 

17934 

18034 

182 

183 

80 

178 

179 

180 

181 

18234 

18334 

185 

186 

82% 

18034 

18134 

18234 

184 

185 

18634 

188 

189 

85 

188% 

184% 

18534 

187 

188 

18934 

190t4 

192 

87% 

186 

18734 

18834 

190 

191 

19234 

19334 

195 

90 

189 

190 

19134 

19234 

194 

195 

19634 

198 

92% 

19134 

193 

194 

19534 

197 

198 

19914 

201 

95 

194M 

19534 

197 

19834 

19934 

201 

20234 

204 

9734 

197 

19834 

19934 

201 

20234 

204 

20534 

207 

100 

200 

201 

20234 

204 

20534 

207 

20834 

210 


The above table is not intended to show the cost of 
carrying whisky for various periods, but simply as a 

























RETAIL LIQUOR DEALER. 


43 


ready means for purchasers to ascertain what the cost 
of whiskies of different ages, at various prices for 
original gauge in bond, is equal to, regauged and tax 
paid. 


UNITED STATES CUSTOMS TARIFF. 


IN BAKBELS AND CASKS. 



LL spirituous liquors, such as whiskies, brandy, 


gin, etc., have to be imported in casks of not less 
than 14 gallons. 

Brandy, gin, arrac, rum, v r hisky and alcohol, bitters 
containing spirits, and absinthe, $2.00 per proof 
gallon. 

Sherry, claret, hock or other wines, vermouth and 
prime juice, 50 cents per gallon. 

Ale, porter and beer, 20 cents per gallon. 

Cherry juice, cider and ginger ale, 20 per cent ad 
valorem. 

Soda water and mineral water (artificial), 30 per 
cent ad valorem. 

Lime juice, free. 


IN BOTTLES. 


No importations allowed under one dozen bottles per 
case. Extra charges on bottled goods. On those con- 



44 


HAND BOOK FOR THE 


taining ale, porter, beer, etc., 30 per cent on value of 
bottles ; spirits, wines, cordials, liquors, bitters, etc., 
3 cents on each bottle. 

Ale, porter and beer, 35 cents per gallon. 

Wines, of one pint or less, 80 cents per dozen. 

Wines, of over one pint or less than one quart, $1.60. 

Champagne and other sparkling wines—cases of one 
dozen quarts, $7.00 per dozen; cases of two dozen 
pints, $3.50 per dozen ; cases of four dozen half pints, 
$1.75 per dozen. 

Tax is charged on a basis of regauged proof gallons 
as found at the time of withdrawal from bond, and not 
as per original gauge. 

The government collects on 100 proof, even should 
the proof recede below 100, and if it gains anything 
above 100 tax is charged pro rata for all over 100. 


Table showing the allowance of loss on whiskies in 
bond, as per Carlisle bill. The maximum allowance 
for each of the periods named, in the case of a cask 
or package of forty or more wine gallons’ capacity, 
may be stated in tabular form as follows : 

Not to exceed 1 proof gallon for 2 months or part thereof. 


Do 

V/ 2 gallons for more than 

o 

months and not more than 4 months. 

Do 

2 

it 

4 

it 

“ 6 “ 

Do 

2K “ 

a 

6 

it 

“ 8 “ 

Do 

3 

a 

8 

it 

“ 10 “ 

Do 

3K “ 

a 

10 

it 

“ 12 “ 



RETAIL LIQUOR DEALER. 


45 


Not to exceed 4 gallons for more than 12 months and not more than 15 months. 


Do 

4K “ 

“ 15 

“ 

“ 18 

Do 

5 

“ 18 

“ 

“ 21 

Do 

5K “ 

“ 21 


“ 24 

Do 

6 

“ 24 

“ 

“ 27 

Do 

6K “ 

“ 27 

U 

“ 30 

Do 

7 

“ 30 

“ 

“ 33 

Do 

7K “ 

“ 33 

“ 

“ 36 


The maximum allowance for loss on casks or pack¬ 
ages of less capacity than forty wine gallons, and not 
less than twenty wine gallons, is limited to one-half the 
amounts stated in the above table. No loss will be 
allowed on casks or packages of less capacity than 
twenty wine gallons. 

It will be seen that where the loss of spirits while in 
warehouse does not exceed the statute limit, the tax is 
to be collected on the proof gallons contents as shown 
by the regauge. 

Where the loss exceeds the statute limit the tax will 
be collected on the number of proof gallons contents, 
as shown by the original gauge, less only the loss 
allowed by law. 


SPECIAL TAXES IMPOSED BY LAW. 

Rectifiers of less than 500 barrels, - - $100 00 
Rectifiers of 500 barrels or more, - - - 200 00 

Dealers, retail liquor, - - - - - 25 00 




46 


HAND BOOK FOR THE 


Dealers, wholesale liquor,. 100 00 

Dealers in malt liquors, wholesale, - 50 00 

Dealers in malt liquors, retail, - 20 00 

Dealers in leaf tobacco,. 12 00 

Dealers in leaf tobacco, received from producers 
in u the hand,” less than 25,000 lbs. per 

annum, - -.5 00 

Retail dealers in leaf tobacco, - - 250 00 


and on monthly sales over rate of $500 per 
annum, thirty cents for every dollar in excess 


of such rate. 

Dealers in manufactured tobacco, - 2 40 

Manufacturers of stills, - - - - - 50 00 

and for each still manufactured, - 20 00 

and for each worm manufactured, - - 20 00 

Manufacturers of tobacco,.6 00 

Manufacturers of cigars, ----- 6 00 

Peddlers of tobacco, first-class (more than two 

horses or other animals), - - - - 30 00 

Peddlers of tobacco, second-class (two horses or 

other animals), •- - 15 00 

Peddlers of tobacco, third-class (one horse or 

other animal), - 1 - - - 7 20 

Peddlers of tobacco, fourth-class (on foot or 

public conveyance),. 3 60 

Brewers of less than 500 barrels, - 50 00 

Brewers of 500 barrels or more, - - - 100 00 



RETAIL LIQUOR DEALER. 


47 


INFORMATION FOR DEALERS 

In distilled spirits, fermented liquors, tobacco, snuff 
and cigars, and all persons who empty packages of the 
same : 

DISTILLED SPIRITS. 

Every person who empties or draws off, or causes to 
be emptied or drawn off, any distilled spirits, either 
foreign or domestic, from any cask or package bearing 
any mark, brand or stamp required by law, must, at 
the time of emptying such cask or package , efface and 
obliterate such mark, brand or stamp; and any person 
failing to do so will be punished by fine and imprison¬ 
ment. The terms 4 4 efface and obliterate ” must be 
understood to mean a complete destruction of the 
stamps, marks and brands, so as to leave no part of the 
same legible or intelligible. 

FERMENTED LIQUORS. 

Every retail dealer or other person who withdraws 
or aids in the withdrawal of any fermented liquor from 
any hogshead, barrel or keg, or other vessel containing 
the same without destroying or defacing the stamp 
thereon, or withdraws or aids in the withdrawal of any 
fermented liquor from any such package upon which 
the proper stamp has not been affixed, or on which a 
false or fraudulent stamp has been affixed, is liable to 


48 


HAND BOOK FOR THE 


‘ ‘ a fine of one hundred dollars, and to imprisonment 
for not more than one year. ” The stamps ‘‘ to he de¬ 
stroyed by driving through the same the faucet through 
which the liquor is to be drawn, or an air faucet of 
equal size, at the time the vessel is tapped, in case the 
vessel is tapped through the other spigot hole (of which 
there shall be but two, one in the head and one in the 
side). ” 

TOBACCO AND CIGARS. 

Manufactured tobacco, snuff or cigars can be sold 
only from the original stamped packages, under 
penalty of heavy fines and imprisonment. 

Every person who empties any box, bag, vessel, 
wrapper or envelope of any kind containing tobacco, 
snuff, cigars, cheroots or cigarettes, must destroy the 
stamp or stamps thereon, and any person who willfully 
neglects or refuses to do so is liable for each offense to 
be fined fifty dollars and imprisoned not less than ten 
days nor more than six months. 

SPECIAL TAXES. 

Every person or firm engaged in the business of the 
manufacture or sale of fermented liquors, stills, distilled 
spirits, tobacco, snuff, cigars or cigarettes, must each 
year register the name, residence, place of business, 
etc., with the collector of internal revenue of the dis- 


RETAIL LIQUOR DEALER. 49 

trict, and procure and keep conspicuously displayed in 
the place of business the proper special tax stamp 
required by law. 

The special tax year commences May 1st, and ends 
on the 30th day of April succeeding. 

Persons paying a- special tax for a fractional part of a 
year will be ‘liable from the first day of the month in 
which they commence business to the end of the special 
tax year, and if they fail to make return to the col¬ 
lector or proper deputy collector of the district where 
located, before or during the month in which business 
is commenced, the commissioner of internal revenue 
is required by law to assess a penalty of fifty per cent 
of the amount of special tax in addition to the tax, and 
the collector of internal revenue of the district must in 
all cases collect the same. 

Whenever a firm is changed by taking in a new mem¬ 
ber, the new firm must pay another tax for the balance 
of the special tax year. 

In case of removal from one place of business to 
another, the business specified in the special tax stamp 
may be carried on at the new place, provided the owner 
of the special tax stamp shall register such removal 
with the collector of the district, and shall procure from 
him the proper indorsement on the special tax stamp 
showing such removal. 


50 


HAND BOOK FOR THE 


LIABILITY OF RETAIL LIQUOR DEALERS. 


R ETAIL liquor dealers cannot, as such, sell five 
gallons or more to any one person at any one 
time. Any person desiring to sell in quantities of five 
or more gallons must make return and pay special tax 
as a wholesale liquor dealer. The word “gallon” here 
used means wine gallon. 

The sale of several packages, which separately con¬ 
tain less, but in the aggregate contain as much as five 
gallons, cannot be made by a retail liquor dealer. (In¬ 
ternal Revenue Record, Vol. 26, p. 101.) 

The sale of liquor to its members by a club or asso¬ 
ciation of persons not incorporated, combining together 
to promote social and literary objects, subjects itself to a 
tax as retail dealers, and renders the club, or any member 
thereof, criminally responsible for the failure to pay 
such tax. Any course of selling, though to a restricted 
class of persons, and without a view to profit, is within 
the meaning of this statute. (Internal Revenue Rec¬ 
ord, Yol. 22, p. 28.) 

Special tax stamps can be issued only to dealers in 
distilled spirits, wines or malt liquors, to sell at a fixed 
place, which shall be clearly indicated in the special tax 
stamp. The law does not provide for the peddling of 
either distilled spirits, wines or malt liquors, and per¬ 
sons found selling the same in the manner of peddlers 


RETAIL LIQUOR DEALER. 


51 


must be regarded as engaged in business not authorized 
by special tax laws. 

The joint resolution of Congress, approved May 8, 
1864, authorized the issue, under such regulations as 
the commissioner of internal revenue may prescribe, 
of special tax stamps to persons carrying on the busi¬ 
ness of retail dealers in liquors, retail dealers in malt 
liquors, or dealers in tobacco upon passenger railroad 
trains, or upon steamboats or other vessels engaged in 
the business of carrying passengers. 

FAIRS, ETC. 

Where an association renting and occupying premises 
or grounds, such as fair grounds, trotting parks, etc., 
employs persons as agents to sell liquor or tobacco for 
the benefit of the association, at various points within 
the grounds, or inclosure, but one special tax for the 
sale of liquors or tobacco, as the case may be, will be 
required of such association in respect of such sales; 
but where the privilege of making such sales is let to 
one or more individuals who establish several different 
stands where liquors or tobacco are sold, which stands 
are separated from each other by ground occupied by 
the association, or by other persons, the lessees are liable 
for special tax for each stand where sales are made. 

Regular retail dealers in liquors, or malt liquors, or 
dealers in tobaccos and cigars, holding special tax 
stamps as such, may close their ordinary place of busi- 


52 


HAND BOOK FOR THE 


ness for the time being, and on registry of the facts 
with the collector of the district in which the fair 
grounds are situated, may do business under the regu¬ 
lar stamps at one stand in the fair grounds without 
payment of additional tax, but before opening again 
their regular place of business, must make a new regis¬ 
try with the collector of the district in which the 
stamps were issued. (Internal Revenue Record, Yol. 

18, p. 81.) 

The special tax of a liquor dealer is not imposed 
upon apothecaries as to wines or spirituous liquor 
which they use exclusively in the preparation or the 
making up of medicines (Sec. 3,246, Revised Statutes), 
but this section is construed to mean medicines which 
cannot be used as beverages (Internal Revenue Record, 
Yol. 19, p. 145). 

A retail liquor dealer may sell his entire stock of 
liquors, amounting to five gallons or more, in one parcel 
without subjecting himself to special tax as a whole¬ 
sale liquor dealer, or he may sell his entire stock of 
distilled spirits in one parcel, his entire stock of wines 
in another, and his entire stock of malt liquors in 
another parcel without subjecting himself to such tax ; 
but the exemption added to Sec. 3,244, Revised Stat¬ 
utes, by Sec. 4, act of March 1st, 1879, does not 
extend further than this (Internal Revenue Record, 
Yol. 45, p. 101). 


RETAIL LIQUOR DEALER. 


53 


SPECIAL TAXES. 


^T^HE special tax year commences on the first day 
of May, and ends on the 30th day of April suc¬ 
ceeding. 

Applicants for special tax for a fractional part of a 
year must calculate from the first day of the month in 
which they commence business, and must pay to the 
end of the special tax year. 

Every person or firm liable to special tax must 
before commencing business file, and thereafter while 
thus liable, not later than the 30th day of April of each 
year, again file with the collector or deputy collector, 
a sworn return on form 11, and pay to such officer the 
amount of tax, when he will be furnished with a special 
tax stamp, which must at all times be conspicuously 
displayed in his or their place of business. 

That where the person or persons succeeding to and 
carrying on the business for which the dissolved firm 
has paid a special tax, further special tax should not 
be exacted of the remaining partner or partners, for 
carrying on the same business at the same place for the 
remainder of the period for which the stamp was issued 
to the old firm. 

But where a person or member of a firm carries on 
the business after the firm’s dissolution, and associates 
with himself a person who is not a member of the old 


54 


HAND BOOK FOR THE 


firm, the new firm so constituted should be required to 
pay a special tax and take out a new special tax stamp, 
even though the name of such new firm be the same 
as that of the old. (Decision No. 178.) 

Persons do not incur a liability to a special tax as 
liquor dealers by reason of delivering liquor to an 
authorized liquor dealer to sell for them on commission 
or otherwise. (Internal Revenue Manual, p. 59.) 

Persons do not incur liability to a special tax, not a 
dealer in liquor, for selling spirits, wines or malt liquors, 
where such liquors have been received as security for 
or in payment of a debt, where such spirits are sold in 
one parcel only, or at public auction in parcels not less 
than twenty wine gallons. Nor does a special tax 
accrue on a sale made by a retiring partner to an in¬ 
coming, remaining or surviving partner or partners of 
a firm. (Revised Statutes, Sec. 3,244.) 



RETAIL LIQUOR DEALER. 


55 


BUSINESS LAWS AND FORMS. 


IMPORTANT LEGAL DECISIONS. 


'\TOTES bear interest only when so stated, but do 
L \ bear interest from date of maturity. 

Principals are responsible for their agents. 

Each individual in partnership is responsible for the 
whole amount of the debts of the firm, except where 
the word 44 limited” is used in connection with the 
firm name. 

Ignorance of the law excuses no one. 

It is a fraud to conceal a fraud. 

The law compels no one to do impossibilities. 

An agreement without consideration of value is void. 

Signatures in lead pencil are good in law. 

A receipt for money is not legally conclusive. 

The acts of one partner bind all the others. 

^Contracts made on Sunday cannot be enforced. 

If when a debt is due the debtor is out of the 
state, the 4 4 six years ” do not begin to run until he 
returns. If he afterward leave the state, the time 
forward counts the same as if he remained in the 
state. 

An oral agreement must be proved by evidence. 
A written agreement proves itself. The law prefers 
written to oral evidence, because of its precision. 


♦Contract made on Sunday is not void in Illinois. 



56 


HAND BOOK FOR THE 


A contract made with a minor is voidable. 

The maker of an ‘‘accommodation” bill or note 
(one for which he has received no consideration, having 
lent his name or credit for the accommodation of the 
holder), is not bound to the person accommodated, but 
is bound to all other parties precisely as if there was a 
good consideration. 

Checks or drafts must be presented for payment 
without unreasonable delay. 

If the drawee of a check or draft has changed his 
residence, the holder must use due or reasonable dili¬ 
gence to find him. 

If the letter containing a protest of non-payment be 
put into the postoffice, any miscarriage does not affect 
the party giving notice. 

If two or more persons as partners are jointly liable 
on a note or bill, due notice to one of them is sufficient. 

If a note or bill is transferred as security, or even 
as payment of a pre-existing debt, the debt revives if 
the bill or note be dishonored. 

All claims which do not rest upon a seal or judgment 
must be sued within six years from the time when they 
arise. 

If one holds a check as payee, or otherwise transfers 
it to another, he has a right to insist that the check be 
presented that day, or, at farthest, on the day following. 

A note indorsed in blank (the name of the indorser 


RETAIL LIQUOR DEALER. 


57 


only written) is transferable by delivery the same as if 
made payable to bearer. 

If the time of payment of a note is not inserted, it 
is held payable on demand. Notes payable “on de¬ 
mand ” are not entitled to grace. 

An indorsee has a right of action against all whose 
names were on the bill when he received it. 

*A note made on Sunday is void. 

A note obtained by fraud, or even from one intoxi¬ 
cated, with intent to defraud, cannot be collected. 

If a note be stolen it does not release the maker— 
he must pay it. 

An indorser of a note is exempt from liability, if 
not served with notice of its dishonor within reasonable 
time of its non-payment. 

A note by a minor is voidable. 

Part payment of a debt which has passed the statu¬ 
tory limitation revives the whole debt, and the claim 
holds good for another period of six years from the 
date of such partial payment, 

A note dated ahead of its issue is void, though it 
may be dated back. 

A note of protest may be sent to the place of busi¬ 
ness or residence of the party notified. 

Where two or more parties are jointly liable on a 
note, notice to one is sufficient. 

♦Contract made on Sunday is not void in Illinois. 


58 


HAND BOOK FOR THE 


By writing “without recourse,” an indorser can pre¬ 
vent his own liability of being sued. 

DUE BILL. 

$50. Cincinnati, June 4, 18S5. 

Due William Watson, fifty dollars, on demand, value 
received. Arthur Archer. 

RECEIPT IN PULL. 

Baltimore, August 5, 1885. Received from Long 
& Mason, seventy-five dollars and ten cents, in full of 
account to date. Henry Nathan. 

RECEIPT ON ACCOUNT. 

Baltimore, May 9, 1885. Received from George 
Osgood, fifty dollars on account. 

Charles Phillips. 

THE BEST INTEREST RULE EXTANT. 

To find the interest on any amount, at any rate per 
cent, for any length of time: 

1st. Reduce time to run on interest to months and 
tenths of a month. To find the number of tenths of a 
month divide number of days over a month by three , 
and add to the number of months the tenths in decimal 
form. 

2d. Move the decimal point between dollars and 
cents in the principal two places to the left , divide this 
amount by twelve and multiply by the rate per cent; 
multiply this amount by the number of months, as 
found above, and the product will be the answer. 


RETAIL LIQUOR DEALER. 


59 


Example. —$144@4^ per cent, for 1 year, 7 months 
and 21 days. 1 year, 7 months and 21 days equals 

19.7 months. 


at 434 per cent. 
12)1.44. 

.12 

434 rate of interest. 

54 rate for one month. 

19.7 months. 

387 

486 

54 

$10.63.8=Ans. $10.63.8. 


AT 5 PER CENT. 
12)1.44. 

.12 

5 rate of interest. 

.60 rate for one month 

19.7 months. 

420 

540 

60 


$11.82.0=Ans. $11.82. 


AT ten per cent. 

1st. Find the number of months and tenths of 
months, as above. 

2d. Move decimal point between dollars and cents 
in principal one place to the left, divide by twelve , then 
multiply this amount by the number of months as 
found in c ‘first, ” and the product will be the answer. 

Example. —$600.00 @ 10 per cent from September 
5th, 1S79, to February 26th, 1881. From September 
5th, 1879, to February 26th, 1S81, is 1 year, 5 months 
and 21 days, which equals 17.7 months. 

12)60.00 (Move decimal point one place to the left.) 


5. (Divide by 12), which equals interest on 
principal for one month. If $5 for one month, for 

17.7 months it would be 17.7 times $5, which equals 
$88.50.—Ans. 





60 


HAND BOOK FOR THE 


UNITED STATES POSTAL REGULATIONS. 

First Class Mail Matter. — Letters. — This class 
includes letters and anything of which the postmaster 
cannot ascertain the contents without destroying the 
wrapper, or anything unsealed which may be wholly 
or partly in writing—except manuscript for publication 
accompanied by proof sheets. Postage, two cents each 
ounce or for each fraction above an ounce. On local 
or drop letters, at free delivery offices, two cents. At 
offices where no free delivery by carriers, one cent. 

Second Class. — Regular Publications. —This class 
includes all newspapers, periodicals or matter ex¬ 
clusively in print and regularly issued at stated periods 
from a known office of publication or news agency. 
Postage, 1 cent a pound or fraction thereof. 

Third Class. — Miscellaneous Printed Matter .— 
Transient newspapers and periodicals, one cent for each 
four ounces or fraction thereof. Mailable matter of 
third class includes printed books, circulars and other 
matter wholly in print (not of the second class), proof 
sheets and manuscript accompanying the same, and 
postage shall be paid at the rate of one cent for each 
two ounces or fractional part thereof, and shall fully be 
prepaid by postage stamps affixed to said matter. 

All packages of matter of the third class must be so 
wrapped or enveloped that their contents may be readily 


RETAIL LIQUOR DEALER. 


61 


and thoroughly examined by postmasters without de¬ 
stroying the wrappers. 

Fourth Class.— Merchandise , Samples, Etc .— 
Mailable matter of the fourth class includes all matter 
not embraced in the first, second and third classes, 
which is not in its form or nature liable to destroy, de¬ 
face or otherwise damage the contents of the mail bag, 
or harm the person of any one engaged in the postal 
service. 

All matter of the fourth class is subject to a postage 
charge at the rate of one cent an ounce or fraction 
thereof, to be paid by stamps affixed. 

Postal Cards. —Postal cards are sold at a fixed rate 
of one and two cents (for foreign) each, in any quantity. 
Unclaimed postal cards are never returned to the writer. 
Anything pasted on or attached to a postal card subjects 
it to letter postage. 

Money Orders. —Orders not over $10, 8 cents; $10 
to $15, 10 cents; $15 to $30, 15 cents; $30 to $40, 20 
cents; $40 to $50, 25 cents; $50 to $60, 30 cents; $60 
to $70, 35 cents; $70 to $80, 40 cents; $80 to $100, 45 

cents. 

N. B.—Postal orders or notes under five dollars are 
issued without corresponding advices, and, when duly 
receipted, are payable at any money order office in the 
United States, selected by the bearer. The fee is three 
cents for each order. Postal notes are payable to 


62 


HAND BOOK FOR THE 


bearer when presented at office of issue. The govern¬ 
ment is not liable after a note has once been paid. 
Postal notes are invalid at expiration of three calendar 
months from last day of month of issue. 

Foreign Postage. — Canada .—Letters, 2 cents; and 
5 cents on all letters to all countries belonging to the 
“Universal Postal Union.” 

WEIGHTS AND MEASURES. 

TROY. 

24 grains.1 pennyweight. 

20 pennyweights.1 ounce. 

12 ounces.1 pound. 

Equivalents. 

lb. oz. pwt. gr. 

1..12.240.5760 

1.20.480 

1.24 

apothecaries’. 

20 grains.1 scruple. 

3 scruples. 1 dram. 

8 drams.1 ounce. 


12 ounces 


Equivalents. 


. 1 pound. 

lb. 

oz. 

dr. 

sc. 

gr- 

1 .. 

12.. 

.96. 

.288., 

.5760 


1.. 

.8. 





1 . 

, ..3.. 



1.20 






















RETAIL LIQUOR DEALER. 


63 


AVOIRDUPOIS. 


16 drams. 


16 ounces.. 


25 pounds. 


4 quarters. 

. , . 1 hundred weight. 

20 hundred weights.. . 

.. .. 1 ton. 


Equivalents. 


t. 

cwt. 

qr. 

lbs. 

oz. dr. 

1. 

.20.. 

...80. 

. ..2000. 

.32000.. 512000 


1.. 

_4. 

.100. 

..1600...25600 



1. 

.25. 

. ..400.. .6400 




1 . 

. ...16.. ..256 





1.16 




DRY. 


2 

pints. 




8 

quarts.. . . 



. . . . 1 peck. 

4 

pecks.... 




36 

bushels.. . 





Equivalents . 

pk. qt. 

. ...144.1152. 

.4.32. 

1.8 


pt. 

2304 

..64 

..16 


ch. 

1 .. 


bu. 

36. 

1 . 























64 


HAND BOOK FOR THE 


WINE OR LIQUOR. 

4 gills.1 pint. 

2 pints.1 quart. 

4 quarts.1 gallon. 

31^ gallons.1 barrel. 

2 barrels.1 hogshead. 

Equivalents. 

hhd. bbl. gal. qt. pt. gi. 

1.2.63. . .252_504. . .2016 

1.31*. .126.. ..252.. .1008 

1.4.8.32 

1.2.8 

1.4 

MISCELLANEOUS MEASUREMENTS. 

A box 12 inches by 11J inches, and 8 inches deep, 
will hold a half bushel. 

A box 10 inches square, and lOf inches deep, will 
contain a half bushel. 

A box 8 inches square, and 8 7-16 inches deep, will 
contain a peck. 

A box 6^ inches square, and 6f inches deep, will 
contain a half peck. 

A box 4 inches square, and 4^ inches deep, will con¬ 
tain a quart. 

The standard gallon measures 231 cubic inches at the 
temperature of the maximum density of distilled water, 
39 0 , the barometer at 30 inches. 












RETAIL LIQUOR DEALER. 


(35 

A box 8 inches square, and 3-f inches deep, will 
contain a gallon. 

A box 5 inches square, and 4f inches deep, will con¬ 
tain a half gallon. 

A box 4 inches square, and 3f inches deep, will con¬ 
tain a quart. 

A box 3 inches square, and 3J inches deep, will con¬ 
tain a pint. 

WEIGHTS AND MEASURES FOR COOKS, ETC. 

1 pound of wheat flour is equal to 1 quart. 

1 pound and 2 ounces of Indian meal make 1 quart. 

1 pound of soft butter is equal to 1 quart. 

1 pound and 2 ounces of best brown sugar make 1 
quart. 

1 pound and 1 ounce of powered white sugar make 
1 quart. 

1 pound of broken loaf sugar is equal to one quart. 

4 large tablespoonfuls make 4 gill. 

1 common-sized tumbler holds 4 pint. 

1 common-sized wine glass is 4 gill. 

1 tea cup holds 1 gill. 

1 large wine glass holds 2 ounces. 

1 tablespoonful is equal to 4 ounce. 


66 


HAND BOOK FOR THE 


CLARIFYING. 


LL whiskies and brandies contain more or less char- 



coal. Whisky barrels are charged in order to 
burn out the gum or oily matters in oak wood from 
which the staves are made. Charcoal is also put into 
whisky, as it absorbs to a great extent the fusil or dele¬ 
terious oils contained in whiskies. In rectifying 
whiskies from high-wines, charcoal is used. This coal 
settles very readily on the bottom of the package after 
standing for some time, still when the bottom of the 
package is reached it is necessary to strain it. The 
best strainer for this purpose is Adler’s Patent 
Strainer, which is made from fur felt and will imme¬ 
diately clear the whisky. When not in possession of 
one the following method should be used : 

Take the last three or four gallons of liquor and 
pour them into the next barrel to be used, and let it 
settle ; or draw the same off in a jug ; let it settle and 
pour off slowly the clear part of the whisky. Straining 
through three or four thicknesses of flannel three or 
four times will clear it of charcoal. 

Don’t use Altering paper, as you lose 30 per cent of 
your liquor. 


BLACK WHISKY. 


A nail, auger, gimlet or any other iron or steel sub. 
stance when dropped into a package of liquor will 


RETAIL LIQUOR DEALER. 


67 


corrode and discolor the same. As soon as this is dis¬ 
covered, get it out of the package, then to 40 gallons 
of liquor take one gallon of fresh milk, pour same into 
the barrel and shake well. Let the liquor stand two or 
three days, and draw off ; the liquor then will be per¬ 
fectly clear, and perhaps a little light. If not perfectly 
clear on first application, use one-half of the same 
quantity the second time. 

ROPY OR MURKY WHISKY. 

Take twelve fresh eggs, beat them up thoroughly, 
shells and all, in a gallon measure, add liquor to fill 
the measure and pour this into the barrel, shake well 
and let it stand two days, and your liquor will be as 
clear as crystal. 

When liquor is but slightly black from coal: 

Take two ounces of isinglass dissolved in a little 
water, and whip into a foam ; add one quart of skimmed 
milk ; pour this into the barrel, and shake well ; let it 
settle for two days. This is for 40 gallons. 

TO WHITEN GIN. 

Some gin has a peculiar blackness, to remove which, 
take one ounce of pulverized chalk and three ounces 
of isinglass ; dissolve and beat into a foam ; pour this 
into your package and shake well, and in a short time 
it will become perfectly transparent. 

When gin has become black by coming into contact 
with iron, add one quart of skimmed milk to the above; 
this solution carries everything to the bottom of the 
package, and care should be taken when the package is 
nearly empty. 


68 


HAND BOOK FOR THE 


RECIPES. 


TO MAKE BOURBON WHISKY. 

No. 1. 

T AKE 36 gallons proof spirits, 4 gallons highly 
flavored rye whisky, 1 gallon domestic brandy, 1 
pint white wine vinegar, 1 pint white glycerine; color 
with burned sugar coloring, stir well and let liquor rest 
6 hours. 

No. 2. 

To 36 gallons proof spirits add 4 gallons of highly 
flavored Bourbon, 1 gallon New England rum, ^ gallon 
sweet catawba, and 1 pound white glycerine ; color to 
suit with burned sugar coloring. 


TO MAKE CHEAP BOURBON WHISKY. 

As a matter of curiosity I reluctantly give the fol¬ 
lowing recipe ; it is no good, and should not be used 
to any extent : 

Take 10 gallons proof spirits, 10 gallons rain water, 
1 pint strong green tea, £ pint plain syrup, 2£ pints 
tincture of grains of Paradise; color with burned sugar 
coloring, and add 1£ oz. nitric ether; flavor with 4 drops 
of wintergreen. 

SUGAR COLORING. 

Take 25 pounds of loaf sugar and add one gal¬ 
lon of water; let it boil over a brisk fire, being care¬ 
ful to stir and skim it all the while. Every now 
and then dip in a small splinter of wood, and when the 


RETAIL LIQUOR DEALER. 


69 


sugar that remains on the stick becomes hard and 
brittle, add one quart of warm water slowly and 
gradually, stirring it constantly. Then let it burn 
brown ; this is then sugar coloring. 

If there are any soda works in your town, they can 
furnish you both burned sugar coloring and sugar syrup 
cheaper than you can make it yourself, or you can order 
it from any wholesale house. One pint sugar coloring 
is enough to color ten barrels of spirits. 

FUSIL OIL. 

Fusil oil is formed during the process of fermenta¬ 
tion. It is the fatty portion of the grain. It forms 
an imperfect combination with other bodies, such as 
acids, ether, etc. 

The peculiar flavors of all whiskies are due to the 
presence of this oil. When extracted from the liquor 
and purified, it forms the basis of other flavors, such as 
apple oil, pear oil, etc. 

COGNAC. 

To 36 gallons of spirits, add 4 gallons of fine old 
cognac, \ gallon best sherry, twenty drops cognac oil 
dissolved in alcohol, 2 oz. black tea (take 2 oz. black 
tea and pour 2 quarts of boiling water on it, let it 
stand until cold, filter through flannel and add to the 
above mixture). Add to the whole 1 lb. of pure glycer¬ 
ine to give age, body and smoothness to the liquor. 


TO 


HAND BOOK FOR THE 


Tea when green or black gives a pleasant flavor to 
whisky or brandy, and is much used by rectifiers and 
blunderers. Make it as follows : To each oz. of tea 
use 1 pint of boiling water, let it infuse a short time, 
and strain it when cool. Use about 4 oz. to 10 gallons. 

To give age, body and smoothness to your liquors— 
one pint of pure glycerine added to a barrel of liquor 
of any kind will greatly improve the same. This sub¬ 
stance when pure is perfectly harmless, and gives the 
liquor a peculiar smoothness, imparting body and age. 

A FLAVORING COMPOUND 
Made as follows gives a good flavor to both whisky and 
brandy : 

Mash 25 lbs. raisins, 12 lbs. prunes, 6 lbs. figs, 1 
pineapple, sliced, 1 quart pure glycerine. Mash this in 
a half barrel, and add 20 gallons of spirits. Stir every 
day for 15 days, and let it settle. Use according to 
taste. This flavoring can be used, and will improve any 
whisky or brandy, giving it a rich age taste. It should 
be kept on hand by all saloon keepers. 

HOW TO MAKE BRANDY. 

No. 1. 

Take 40 gallons of pure spirits, 100 proof, and add 
i oz. oil of cognac cut in alcohol, \ lb. green tea, J 
oz. prune kernel oil cut in alcohol, 1 quart sugar syrup, 
1 oz. acetic ether. Color with sugar coloring. 

o o 


RETAIL LIQUOR DEALER. 


71 


No. 2. 

This is a more simple way, and you can take whisky 
and make brandy, instead of spirits : 

To 40 gallons spirits, add \ oz. of cognac cut in 
alcohol, J lb. black tea, \ gallon sugar syrup, X V oz. 
anise oil cut in alcohol, 1 oz. acetic ether. Color with 
sugar coloring. Steep the tea in 1 quart of water. 
Do not let it boil, but slowly simmer. 


CHEAP BRANDY. 

See u Cheap Whiskies,” and make it just the same, 
adding T V oz. of oil of cognac, dissolved in 1 quart of 
alcohol. 

HOW TO IMITATE CIDER. 

A very fair imitation of cider may be produced by 
using the following recipe: 

25 gallons soft water, 

2 lbs. tartaric acid, 

25 u New Orleans sugar, 

1 pint yeast. 

Put all the ingredients into a clean cask, and stir 
them up well after standing 24 hours with the bung 
out. Then bung the cask up tight; add 3 gallons of 
spirits, and let it stand 48 hours, after which time it 
will be ready for use. 


72 


HAND BOOK FOR THE 


BLACKBERRY BRANDY. 

10 gals, blackberry juice, 25 gals, alcohol, 65 per 
cent, 8 gals, water, 20 lbs. white sugar, | oz. oil of 
cloves, | oz. oil of cinnamon. 

Dissolve the oils separately in \ pint alcohol, 95 per 
cent; mix both together, and use one-half the quantity; 
if the cordial is not sufficiently flavored, use the balance. 

BLACKBERRY BRANDY. 

i oz. of cinnamon, J oz. of cloves, J oz. of mace, J 
oz. of cardamom. 

Ground to a coarse powder; add to 16 lbs. of black¬ 
berries, mashed, and 5 gallons of alcohol, 95 per cent. 
Macerate for two weeks; press it; then add 10 lbs. of 
sugar, dissolved in 3§ gallons of water. Filter. 

BITTERS MADE WITH ESSENCES. 

40 gals, spirit, proof, 1 drachm each oil of anise, 
caraway, lemon, orange and cinnamon, J drachm each 
bitter almonds and cloves, 1 gal. sugar syrup. 

Cut the oils in alcohol, 95 per cent, and mix. Color 
with sugar coloring. 

o o 

DOPPEL KUMMEL. 

To 5 gallons 94 per cent alcohol add 4 ounces oil of 
caraway, ^ drachm (30 drops) oil of anise, 5 drops oil 
of coriander, 5 drops oil of bitter almonds, and 10 
drops oil of calamus. Add 20 gallons French proof 


RETAIL LIQUOR DEALER. 


73 


spirit, and 15 gallons water, in which 10 pounds white 
sugar have been dissolved. This will make 40 gallons 
Kummel of a strength of 36J per cent. If for cordial, 
more sugar may be added. 

TO GIVE AGE, BODY AND SMOOTHNESS TO BRANDY. 

One pint of pure glycerine, added to 50 gallons of 
brandy, will greatly improve the liquor. This sub¬ 
stance, when pure, is perfectly harmless, and gives 
brandy a peculiar smoothness, imparting body and age 
to that, and other liquors. 

PEACH FLAVORING FOR WHISKY. 

Steep for 1 month 10 gallons dried peaches, 10 gal¬ 
lons oak sawdust, and 5 pounds black tea in 40 gallons 
proof spirits; strain and filter. Use 2 gallons of the 
above flavoring to 1 barrel of proof spirits. It makes 
an excellent rye whisky. 

BLACK AND GREEN TEA. 

Tea, either green or black, gives a pleasant astrin¬ 
gent flavor to an imitation brandy, and is much used by 
dealers in that article. Use in the following manner: 
To each oz. of tea add one pint of boiling water; let it 
infuse for a few minutes, and when cool strain. Eight 
oz. prepared in this manner is sufficient for 100 gals, 
brandy. 


74 


HAND BOOK FOR THE 


HINTS AND RULES FOR BARTENDERS. 

1. An efficient bartender’s first aim should be to 
please his customers, paying particular attention to 
meet the individual wishes of those whose tastes and 
desires he has already ascertained; and with those 
whose peculiarities he has no opportunity of learning, 
he should politely inquire how they wish their bev¬ 
erages served, and use his best judgment in endeavor¬ 
ing to fulfill their desires to their entire satisfaction. 
In this way he will not fail to acquire popularity and 
success. 

2. Ice must be washed clean before being used, 
and then never touched with the hands, but placed in 
the glass either with an ice scoop or tongs. 

3. Fancy drinks are usually ornamented with such 
fruits as are in season. When a beverage requires to 
be strained into a glass, the fruit is added after strain 
ing, but when this is not the case the fruit is introduced 
into the glass at once. Fruit, of course, must not be 
handled, but picked up with a silver spoon or fork. 

4. In preparing any kind of a hot drink, the glass 
should always first be rinsed rapidly with hot water. 
If this is not done, the drink cannot be served suf¬ 
ficiently hot to suit a fastidious customer. Besides, 
the heating of the glass will prevent it from breaking 
when the boiling water is suddenly introduced. 


RETAIL LIQUOR DEALER. 


75 


5. In preparing cold drinks great discrimination 
should be observed in the use of ice. As a general 
rule shaved ice should be used when spirits form the 
principal ingredient of the drink and no water is em¬ 
ployed. When eggs, milk, wine, vermouth, Seltzer or 
other mineral waters are used in preparing a drink, it 
is better to use small lumps of ice, and these should 
always be removed from the glass before serving to 
the customers. 

6. Sugar does not readily dissolve in spirits, there¬ 
fore when making any kind of a hot drink, put suf¬ 
ficient boiling water in the glass to dissolve the sugar 
before you add the spirits. 

7. When making cold mixed drinks, it is usually 
better to dissolve the sugar with a little cold water 
before adding the spirits. This is not, however, neces¬ 
sary when a quantity of shaved ice is used. In making 
cocktails, the use of syrup has almost entirely super¬ 
seded white sugar. 

8. When drinks are made with eggs or milk, or 
both, and hot wine or spirits to be mixed with them, 
the latter must always be poured upon the former 
gradually, and the mixture stirred briskly during the 
process, otherwise the eggs and milk will curdle. 
This is more particularly the case when large quantities 
of such mixtures are prepared. 


HAND BOOK FOR THE 


76 

9. In preparing milk punch or egg nogg in quanti¬ 
ty, the milk or eggs should be poured upon the wine or 
spirits very gradually and continually, beating the mix¬ 
ture in order to mix the ingredients thoroughly. 

10. When preparing cold punch, the bowls should 
be placed in a tin or metal vessel about the same depth 
as the height of the bowl, the space between the bowl 
and the vessel to be packed with ice, and a little rock 
salt sprinkled over the surface, which has the effect of 
producing a freezing mixture much colder than plain 
ice. Towels may be pinned around the exterior of the 
vessel and the exposed surface of the ice trimmed with 
fruit or leaves, giving the whole an attractive appear¬ 
ance. 

11. In case brandy, whisky or other liquids are to 
be drawn for use direct from the wood, the cask should 
be placed upon a skid, a substantial stand made express¬ 
ly for the purpose, and kept in a place where the tem¬ 
perature is moderate and uniform. 

12. Bottles containing liquor should be kept lying 
down in order to keep the corks moist and prevent the 
strength being lost by evaporation. 

13. Casks containing ale or porter should be tapped 
before placing on the skid, and then allowed sufficient 
time for the contents to settle and become clear before 
using. 

14. Champagne requires careful treatment. It is 


RETAIL LIQUOR DEALER. 77 

not advisable to place more at a time on ice than is 
likely to be used, because, if removed from the ice and 
allowed to get warmer,. a second icing injures both 
flavor and strength. 

15. When champagne has been well iced, it requires 
a good deal of care in handling the bottles ; cold renders 
the glass brittle and less liable to withstand the expan¬ 
sive pressure of the contents. 

16. Bottles containing champagne or any other 
brisk wines must be kept lying down ; if in an upright 
position for any length of Lime the cork becomes dry, 
and the gas is liable to escape. 

17. During the process of cooling sparkling wines, 
the bottles should not be placed in direct contact with 
the ice, because that portion of a bottle which touches 
the ice cools more rapidly than the remainder, causing 
unequal contraction and consequent tendency to crack. 

18. When sparkling wines are served in the bottle, 
they should be put in an ice pail, and the space between 
the bottles and pail filled with ice broken small. When 
the bottle is entirely surrounded by ice, the liability of 
cracking from unequal contraction does not exist. 

19. When champagne is in occasional use, being 
served by the glass or for mixing beverages, it is a good 
plan to place the bottle on the rack, the neck floating 
downward, and insert through the cork a corkscrew 
syphon provided with a cut-off faucet, by the use of which 


78 


HAND BOOK FOR THE 


a small portion may be drawn off at a time, without al¬ 
lowing any gas to escape. 

20. Mineral waters contained in syphons should be 
cooled gradually, and not allowed to stand in contact 
with the ice. Although the syphons are constructed of 
very thick glass, this very thickness, while affording com¬ 
plete resistance to the expansion of the gas contained, 
is more liable to crack from unequal contraction when 
only one portion of the syphon is touching the ice. 

21. Cordials, bitters and syrups should be cooled 
gradually, and not laid upon ice. A moderate degree of 
coolness is sufficient for these preparations, as they are 
only used in small portions for mixing and flavoring. 

22. Claret, Rhine wines, sherry, port, etc., require 
special attention; their temperature should not be too 
cold; and when poured into glasses, the bottles should 
be steadily handled, so that any sediment that may be in 
the bottom of the bottle is not disturbed. Bottles con¬ 
taining these wines when laid away should be placed on 
their sides to keep the cork moist. 

23. Whisky is usually kept directly on ice, but brandy 
and other liquors require only a moderate temperature. 
Fine old Cognac loses its velvet when chilled. 

24. The refreshing qualities and flavor of lager beer 
depend largely on the manner of keeping and handling. 
Casks or kegs containing it should be kept at a tempera¬ 
ture of about 40 degrees. Lager is always in its best 


RETAIL LIQUOR DEALER. - 79 

condition when it comes from the brewer's ice house. 
When carted through the streets on a hot summer's day, 
the temperature is quickly increased, and it must then 
be stored in a refrigerator for three or four days in 
order to reduce it to a proper temperature before using. 

25. When the consumption of a keg of beer is suffi¬ 
ciently rapid, it is best drawn directly from the keg; 
the first glass drawn being rejected. The tap must be 
thoroughly cleansed before using, and as soon as the beer 
ceases to run freely, a vent is placed in the bung. 
When, however, the keg has to stand in use for some 
time before it becomes empty, a considerable amount of 
gas will escape every time the vent is open, and the beer 
will soon become flat, stale and unprofitable, at least for 
the consumer. To obviate this and to keep the beer 
tolerably fresh to the end, the vent is not used, but a 
tube is inserted in the vent hole, leading to a receiver 
or cylinder containing air, compressed either by water 
power or hand force pump. This exerts a continual 
pressure on the surface of the beer, and prevents the gas 
from arising. Too great an amount of air pressure 
should be avoided because the beer will be driven too 
forcibly through the tap, and fill the glass with more 
froth and less beer than a thirsty drinker would care to 
pay for. 

The air in the cylinder should be drawn from a pure 
source by means of a tube, if necessary, leading to the 


80 


HAND BOOK FOR THE 


open air. The air in the cylinder, or even a close apart¬ 
ment, is rarely pure, and would have a decidedly un¬ 
wholesome effect on the beer. 

26. Bottled beer should be kept a cool place, or in 
a refrigerator, not in contact with ice. The bottles 
ought to stand upright, so that any sediment should 
settle to the bottom. It is, therefore, not advisable to 
pour the last dregs of a bottle into a glass. 

27. Syrups are peculiarly attractive for ants, flies 
and other insects. They should, therefore, be kept in 
closely corked vessels, and, when in bottles for use, be 
kept in a cool place, properly corked, a rubber cork 
being most convenient, and the bottle standing upright 
in water. In this manner the bottles will be out of 
reach of insects of every kind. 


RETAIL LIQUOR DEALER. 


81 


IIOW TO MIX DRINKS. 

BRANDY COCKTAIL. 

Use small bar glass. 

Take 3 or d dashes of gam syrup, 2 dashes of bit¬ 
ters (Boker’s or Angostura), 1 wine glass of brandy, 1 
or 2 dashes of curacoa. 

Fill the glass one-third full of shaved ice, shake up 
well and strain into a cocktail glass. Twist a small 
piece of lemon rind in it, and serve. 

IMPROVED BRANDY COCKTAIL. 

Use ordinary bar glass. 

Take 2 dashes of BokeFs (or Angostura) bitters, 3 
dashes of gum syrup, 2 dashes of Maraschino, 1 dash 
of absinthe, 1 small piece of yellow rind of lemon, 
twisted to express the oil, 1 small wine glass of brandy. 

Fill glass one-third full of shaved ice, shake well 
and strain into a fancy cocktail glass, put lemon peel 
in the glass, and serve. The flavor is improved by 
moistening the edge of the cocktail glass with a piece 
of lemon. 

BRANDY COCKTAIL FOR BOTTLING. 

Take 5 gallons of strong brandy, 2 gallons of water, 
1 quart Stoughten’s bitters, 1 quart of gum syrup, 1 
bottle of curacoa. 

Mix thoroughly and filter through canton flannel. 


82 


HAND BOOK FOR THE 


BRANDY COCKTAIL FOR BOTTLING. 

Take 5 gallons of spirits (70 per cent), 2 gallons of 
water, 1 quart gum syrup, one-quarter pint essence of 
Cognac, 1 ounce of tincture of cloves, 1 ounce of tinc¬ 
ture of gentian, 2 ounces of tincture of orange peel, 
one-quarter ounce of tincture of cardamoms, one-half 
ounce tincture of licorice root. 

Mix the essence and tinctures with a portion of the 
spirits, add the remainder of the ingredients, and color 
with a sufficient quantity of solferino and caramel in 
equal parts, to give the desired color. 

WHISKY COCKTAIL. 

Use small bar glass. 

Take 3 or 4 dashes of gum syrup, 2 dashes of bit¬ 
ters (Boker’s), 1 wine glass of whisky. 

Fill one-third full of fine ice; shake and strain in a 
fancy red wine glass. Put a piece of twisted lemon 
peel in glass, and serve. 

IMPROVED WHISKY COCKTAIL. 

Prepared in the same manner as the improved brandy 
cocktail, by substituting whisky for the brandy. 

BOURBON COCKTAIL FOR BOTTLING. 

Take 5 gallons of Bourbon, 2 gallons of water, 1 
quart of gum syrup, 2 ounces of tincture of orange 
peel, 1 ounce of tincture of lemon peel, 1 ounce of 
tincture of gentian, I ounce of tincture of cardamoms. 


RETAIL LIQUOR DEALER. 


83 


Mix these ingredients thoroughly, and color with 
solferino and caramel in equal proportions. 

GIN COCKTAIL. 

Use small bar glass. 

Take 3 or L dashes of gum syrup, 2 dashes of Bo- 
ker’s bitters, 1 wine glass of Holland gin, 1 or 2 dashes 
of curacoa. 

Fill the glass one-third full of shaved ice, and strain 
into a cocktail glass. Put a small piece of twisted 
lemon peel in glass, and serve. 

OLD TOM GIN COCKTAIL. 

Same as the foregoing, substituting Old Tom instead 
of Holland gin. 

IMPROVED GIN COCKTAIL. 

Made the same way as the improved brandy cock¬ 
tail, substituting Holland or Old Tom gin instead of 
the brandy. 

GIN COCKTAIL FOR BOTTLING. 

Take 5 gallons of gin, 2 gallons of water, 1 quart of 
gum syrup, 2 ounces of tincture of orange peel, 7 
ounces of tincture of gentian, \ ounce of tincture of 
cardamoms, \ ounce of tincture of lemon peel. 

Mix them together, and give the desired color with 
solferino and caramel in equal proportions. 


84 


HAND BOOK FOR THE 


BOTTLE COCKTAIL. 

To make a splendid bottle of brandy cocktail use 
the following ingredients : 

Take f brandy, water, 1 pony glass of Boker’s 
bitters, 1 wine glass of gum syrup, ^ pony glass of 
curacoa. 

The author has used this recipe always in compound¬ 
ing the above beverage for connoisseurs. 

Whisky and gin cocktails in bottles may be made 
by using the above recipe, and substituting those 
liquors instead of brandy. 

CHAMPAGNE COCKTAIL. 

Pint bottle of wine for three goblets—bar glass. 

Take 1 lump sugar, 1 or 2 dashes Angostura bitters, 
1 small lump of ice. 

Fill the goblet with wine, stir up with a spoon, and 
serve with a thin piece of lemon peel. 

One quart bottle of wine will make six cocktails. 

COFFEE COCKTAIL. 

Use a large bar glass. 

Take 1 teaspoonful powdered white sugar, 1 fresh 
egg, 1 large wine glass of port wine, 1 pony of bran¬ 
dy, 2 or 8 lumps of ice. 

Break the egg into the glass, put in the sugar, and, 
lastly, the port wine, brandy and ice. Shake up very 
thoroughly and strain into a medium bar glass. Grate 


RETAIL LIQUOR DEALER. 


85 


a little nutmeg on top before serving. The name of this 
drink is a misnomer, as coffee and bitters are not found 
among its ingredients, but it looks like coffee when it 
has been properly concocted, and hence probably its 
name. 

ABSINTHE COCKTAIL. 

Small bar glass. 

Take 2 dashes of anisette, 1 dash of Angostura bit¬ 
ters, 1 pony glass of absinthe. 

Pour about one wine glass of water into the tumbler 
in a small stream from the ice pitcher, or preferably 
from an absinthe glass. Shake up very thoroughly 
with ice, and strain into a claret glass. 

SODA COCKTAIL. 

Use large bar glass. 

Take 1 teaspoonful of powdered white sugar, 2 
dashes of Angostura bitters, 1 bottle of plain soda, 3 
or 4 small lumps of ice. 

Pour the soda water on the other ingredients, stir 
well with a spoon, then remove the ice, and serve. 

SARATOGA COCKTAIL. 

Use small bar glass. 

Take two dashes Angostura bitters, 1 pony of bran¬ 
dy, 1 pony of whisky, 1 pony of vermouth. 

Shake up well with two small lumps of ice; strain 
into a claret glass, and serve with a quarter of a slice 
of lemon. 


86 


HAND BOOK FOR THE 


THE HEAL GEORGIA MINT JULEP. 

Use large bar glass. 

Take 1 teaspoonful of powdered white sugar, f wine 
glass of Cognac brandy, f wine glass of peach brandy, 
about 12 shoots of the tender sprigs of mint. 

Put the mint in the tumbler, add the sugar, having 
previously dissolved it in a little water, then the brandy, 
and lastly fill up the glass with shaved ice. Stir with 
a spoon, but do not crush the mint. This is the 
genuine southern method of concocting a mint julep, 
but whisky maybe substituted for brandy if preferred. 

WHISKY JULEP. 

Use large bar glass. 

The whisky julep is made the same as the mint julep, 
omitting all fruits and berries. 


BRANDY SMASH. 

Use small bar glass. 

Take 1 teaspoonful of white sugar, 2 teaspoonsful of 
water, 3 or 4 sprigs of tender mint, 1 wine glass full 
of brandy. 

Press the mint in the sugar and water to extract the 
flavor, add the brandy, and fill the glass two-thirds full 
of shaved ice. Stir thoroughly, and ornament with a 
half slice of orange and a few fresh sprigs of mint. 
Serve with a straw. 


RETAIL LIQUOR DEALER. 


87 


GIN SMASH. 

Use small bar glass. 

Take 1 teaspoonful of fine white sugar, 2 teaspoons- 
ful of water, 1 wine glass of gin, 3 or 4 sprigs of 
tender mint. 

Put the mint in the glass, then the sugar and water. 
Mash the mint to extract the flavor, add the gin, and 
fill up the glass with shaved ice. Stir up well, and 
ornament with 2 or 3 fresh sprigs of mint. 

WHISKY SMASH. 

Use small bar glass. 

Take 1 teaspoonful of fine white sugar, 2 teaspoons- 
ful of water, 3 or 4 sprigs of young mint, 1 wine glass 
of whisky. 

Proceed exactly as directed in last recipe. 

WHISKY FIX. 

Take 1 teaspoonful of powdered white sugar, dis¬ 
solved in a little water, the juice of half a lemon, 1 wine 
glass of Bourbon or rye whisky. 

Fill up the glass about two-thirds full of shaved ice, 
stir well, and ornament on the top of the glass as direct¬ 
ed in the last recipe. 

BRANDY FIX. 

Use small bar glass. 

Take 1 large teaspoonful of white fine sugar dis¬ 
solved in water, the juice of \ of a lemon, 3 dashes of 
curacoa, 1 wine glass of brandy. 


88 


HAND BOOK FOR THE 


Fill the glass two-thirds full of shaved ice. Stir 
well and ornament the top with slices of lemon or lime. 

GIN FIX. 

Use small bar glass. 

Take 1 large teaspoonful of powdered white sugar 
dissolved in a little water, 2 dashes of raspberry syrup, 
the juice of a quarter of a lemon, 1 wine glass of 
Holland gin. 

Fill the glass up two-thirds full of shaved ice, stir 
well, and ornament the top with a half slice of orange 
and small pieces of pineapple. 

WHISKY FIZZ. 

Use medium bar glass. 

Take 1 teaspoonful of line white sugar, 3 dashes of 
lemon juice, 1 small lump of ice, 1 wine glass of Bour¬ 
bon or rye whisky. 

Fill up the glass with Seltzer or Apollinaris water, 
stir thoroughly, and serve. 

BRANDY FIZZ. 

Use medium bar glass. 

Take 1 teaspoonful of powdered white sugar, 3 
dashes of lemon juice, 1 wine glass of brandy, 1 small 
lump of ice. Fill up the glass with Apollinaris or Selt¬ 
zer water, stir thoroughly, and serve. 

GIN FIZZ. 

Use medium bar glass. 

Take 1 teaspoonful of powdered white sugar, 3 
dashes of lemon juice, 1 wine glass of Holland gin, 1 


RETAIL LIQUOR DEALER. 


89 


small piece of ice. Fill up the glass with Apollinaris 
or Seltzer water, stir thoroughly, and serve. 

SILVER FIZZ. 

Use large bar glass. 

Take 1 teaspoonful of pulverized white sugar, 8 
dashes of lemon or lime juice, the white of 1 egg, 1 
wine glass of Old Tom gin, 2 or 3 small lumps of ice. 

Shake up thoroughly, strain into a medium bar glass, 
and fill it up with Seltzer water. 

GOLDEN FIZZ. 

Use large bar glass. 

Take 1 tablespoon of fine white sugar, 3 dashes of 
lemon or lime juice, the yolk of 1 egg, 1 wine glass of 
Old Tom gin, 2 or 3 lumps of ice. 

Shake up thoroughly, strain into a medium glass, 
and fill it up with Seltzer water. 

BRANDY SLING. 

Use small bar glass. 

Take 1 teaspoonful of powdered white sugar, 1 
wine glass of water, 1 small lump of ice, 1 wine glass 
of brandy. 

Dissolve the sugar in the water, add the brandy and 
ice, stir well with a spoon. Grate a little nutmeg on 
top, and serve. 

HOT BRANDY SLING. 

Use medium bar glass, hot. 

Take 1 small teaspoonful of powdered sugar, 1 wine 
glass full of brandy. 


90 


HAND BOOK FOR THE 


Dissolve the sugar in a little boiling water, add the 
brandy, and till the glass two-thirds full of boiling 
water. Grate a little nutmeg on top, and serve. 

GIN SLING. 

Use small bar glass. 

Take 1 small teaspoonful of fine white sugar, I 
wine glass of gin, 1 wine glass of water, 1 small 
lump of ice. 

Dissolve the sugar in the water, add the brandy and 
ice, stir thoroughly with a spoon. Grate a little nut¬ 
meg on top, and serve. 

HOT GIN SLING. 

Use medium bar glass, hot. 

Take 1 small teaspoonful of powdered white sugar, 
1 wine glass of Holland gin. 

Dissolve the sugar in a little boiling water, add the 
gin, fill the glass § full of boiling water. 

Grate a little nutmeg on top, and serve. 

WHISKY SLING. 

Use small bar glass. 

Take 1 small teaspoonful of powdered white sugar, 
1 wine glass of water, 1 wine glass of Bourbon or rye 
whisky. 

Dissolve the sugar in the water, add the whisky and 
ice, stir thoroughly with a spoon. 

Grate a little nutmeg on top, and serve. 


RETAIL LIQUOR DEALER. 


91 


HOT WHISKY SLING. 

Use medium bar glass, hot. 

Take 1 small teaspoonful of powdered sugar, 1 wine 
glass of Bourbon or rye whisky. 

Dissolve the sugar in a little hot water, add the 
whisky, and fill the glass § full of boiling water. 

Grate a little nutmeg on top, and serve. 

SHERRY COBBLER. 

Take 1 teaspoonful of fine white sugar, 1 slice of 
orange cut up into quarters, 2 small pieces of pine¬ 
apple. 

Fill the glass nearly full of shaved ice, then fill it up 
with sherry wine. Shake up, ornament the top with 
berries in season, and serve with a straw. 

CATAWBA COBBLER. 

Use large bar glass. 

Take 1 teaspoonful of fine white sugar, dissolved in 
a little water, 1 slice of orange cut into quarters. 

Fill the glass half full of shaved ice, then fill it up 
with Catawba wine. Ornament the top with berries 
in season, and serve with a straw. 

WHISKY COBBLER. 

Take 1^ wine glass of whisky, 1 teaspoonful of 
white sugar dissolved in a little water, 1 slice of orange 
cut into quarters, 1 dash of Maraschino. 

Fill the tumbler with shaved ice, shake up thorough¬ 
ly, ornament with berries, and serve with a straw. 



92 


HAND BOOK FOR THE 


PARISIAN POUSSE CAFE. 

Use small wine glass. 

Take f curacoa, § Kirchwasser, i Chartreuse. 

Care should be taken to keep the ingredients from 
mixing together. See preceding recipe. 

SANTA CRUZ SOUR. 

Use small bar glass. 

Take 1 teaspoonful of white sugar dissolved in a lit¬ 
tle Seltzer or Apollinaris water, 3 dashes of lemon 
juice, 1 wine glass of Santa Cruz rum. 

Fill the glass full of shaved ice, shake up and strain 
into a claret glass, ornament with orange and berries 
in season. 

GIN SOUR. 

Use small bar glass. 

Take 1 large teaspoonful of white sugar dissolved in 
a little Seltzer or Apollinaris water, 2 or 3 dashes of 
lemon juice, 1 wine glass of Holland or Old Tom gin. 

Fill the glass full of shaved ice, shake up and strain 
into a claret glass. Dress the top with orange or pine¬ 
apple. 

WHISKY SOUR, 

Use small bar glass. 

Take 1 large teaspoonful of powdered white sugar, 
dissolved in a little Seltzer or Apollinaris water, the 
juice of half a small lemon, 1 wine glass of Bourbon 
or rye whisky. 


RETAIL LIQUOR DEALER. 


93 


Fill the glass full of shaved ice, shake up and strain 
into a claret glass. Ornament with berries. 

BRANDY SOUR. 

Use small bar glass. 

Take one teaspoonful of powdered white sugar, dis¬ 
solved in a little Seltzer or Apollinaris water, the juice 
of half a lemon, 1 dash of curacoa, 1 wine glass of 
brandy. 

Fill the glass with shaved ice, shake and turn into a 
claret glass. Ornament with berries and orange. 

JERSEY SOUR. 

Use small bar glass. 

Take 1 large teaspoonful of powdered white sugar, 
dissolved in a little water, 2 or 3 dashes of lemon juice, 
1 wine glass of apple jack. 

Fill the glass with shaved ice, shake up and strain 
into a claret glass. Ornament with berries. 

EGG SOUR. 

Use small bar glass. 

Take 1 teaspoonful of powdered white sugar, 3 
dashes of lemon juice, 1 pony of curacoa, 1 pony of 
brandy, 1 egg, 2 or 3 small lumps of ice. 

Shake up well and remove the ice before serving. 

COLD RUM FLIP. 

Use large bar glass. 

Take 1 teaspoonful of powdered sugar dissolved in a 


94 


HAND BOOK FOR THE 


little water, 1 wine glass of Jamaica rum, 1 fresh egg, 
2 or 3 lumps of ice. 

Shake up thoroughly, strain in a medium glass, and 
grate a little nutmeg on top. 

COLD GIN FLIP. 

Use large bar glass. 

Same as cold rum flip, substituting Holland gin in¬ 
stead of Jamaica rum. 

COLD WHISKY FLIP. 

Use large bar glass. 

Same as rum flip, substituting Bourbon or rye whis¬ 
ky instead of Jamaica rum. 

PORT WINE FLIP. 

Use large bar glass. 

Take 1 teaspoonful of powdered white sugar, 1 large 
wine glass of port wine, 1 fresh egg, 2 or 3 small 
lumps of ice. 

Break the egg into the glass, add the sugar, and last¬ 
ly the wine and ice. Shake up thoroughly and strain 
into a medium-sized goblet. 

HOT WHISKY FLIP. 

Use large bar glass, heated. 

Take 1 teaspoonful of sugar, 1 wine glass of brandy, 
Yolk of one egg. 

Dissolve the sugar in a little hot water, add the 
brandy and egg, shake up thoroughly, pour into a 


RETAIL LIQUOR DEALER. 


95 


medium bar glass and fill it one-half full of boiling 
water. Grate a little nutmeg on top, and serve. 

HOT GIN FLIP. 

Same as whisky flip, substituting Holland gin instead 
of whisky. 

COLD BRANDY FLIP. 

Use large bar glass. 

Take 1 teaspoonful of powdered sugar, 1 wine glass 
of brandy, wine glass of water, 1 fresh egg, 5 lumps 
of ice. 

Dissolve the sugar in the water, add the brandy, egg 
and ice, shake up thoroughly, strain into a small bar 
glass. Serve with a little nutmeg on top. 

HOT RUM. 

Use medium bar glass, hot. 

Take 1 small teaspoonful of powdered sugar, 1 wine 
glass of Jamaica rum, 1 piece of sweet butter as large 
as half a chestnut. 

Dissolve the sugar in a little boiling water, add the 
rum and butter, fill the glass § full of boiling water, 
stir, grate a little nutmeg on top, and serve. 

TOM AND JERRY. 

Use punch bowl for the mixture. 

Take 12 fresh eggs, J small bar glass Jamaica rum, 


96 


HAND BOOK FOR THE 


1^ teaspoonful of ground cinnamon, \ teaspoonful of 
ground cloves, \ teaspoonful of ground allspice, suffi¬ 
cient line white sugar. 

Beat the whites of the eggs to a stiff froth, and the 
yolks until they are thin as water, then mix together 
and add the spice and rum, stir up thoroughly, and 
thicken with sugar until the mixture attains the con¬ 
sistence of a light batter. A larger or smaller quantity 
of this mixture may be made by increasing or diminish¬ 
ing the proportions of the ingredients given in the 
above recipe. 

HOW TO SERVE TOM AND JERRY. 

Use small bar glass. 

Take 1 tablespoonful of the above mixture, 1 wine 
glass of brandy. 

Fill the glass with boiling water, grate a little nut¬ 
meg on top, and serve with a spoon. Adepts at the bar 
in serving Tom and Jerry sometimes employ the fol¬ 
lowing mixture: One-half brandy, one-quarter Jamaica 
rum, one-quarter Santa Cruz rum. For convenience 
these proportions are mixed and kept in a bottle, and a 
wine glass full is used to each tumbler of Tom and 
Jerry, instead of brandy plain. 

SCOTCH WHISKY SKIN. 

Use small bar glass. 

Take 1 lump of white sugar, 1 small wine glass full 


RETAIL LIQUOR DEALER. 


97 


of Grlenivet, or Islay whisky, 1 small piece of lemon 
rind. 

First rinse the glass with hot water, putin the sugar, 
fill the glass half full of boiling water, add the whisky, 
and stir. Serve with a spoon. 

IRISH WHISKY SKIN. 

Use small bar glass. 

Take 1 lump of white sugar, 1 small wine glass of 
Irish whisky, 1 small piece of lemon peel. 

Proceed as directed for Scotch whisky skin. 

TOM COLLINS WHISKY. 

Use small bar glass. 

Take 5 or 6 dashes of gum syrup, juice of a small 
lemon, 1 large wine glass of whisky, 2 or 3 lumps 
of ice. 

Shake up well and strain into a large bar glass. Fill 
up the glass with plain soda water and imbibe while it 
is lively. 

BRANDY AND SODA. 

Use large soda water glass. 

Take 1 wine glass of brandy, 2 or 3 lumps of ice. 

Fill up the glass with a bottle of plain soda water. 
This is sometimes called stone wall. 

BRANDY AND GINGER ALE. 

Use large soda water glass. 


98 


HAND BOOK FOR THE 


Take 1 wine glass of brandy, 2 or 3 small lumps 
of ice. 

Fill up the glass with Irish ginger ale. 

EOCK AND EYE. 

Take 1 tablespoonful of rock candy syrup, 1 wine 
glass of rye whisky. 

Stir them up thoroughly together, and serve. This 
is often prescribed for a cold. 

STONE FENCE. 

Use large bar glass. 

Take 1 wine glass of Bourbon or rye whisky, 2 or 3 
small lumps of ice. 

Fill up the glass with sweet cider. 

BOONEKAMP AND WHISKY. 

Use small whisky glass. 

Hand the customer a small whisky glass, a bottle of 
whisky, a bottle of Boonekamp bitters, a glass of ice 
water, and let him mix to suit himself. This is an ex¬ 
cellent occasional tonic. 

PEACH AND HONEY. 

Use small bar glass. 

Take 1 tablespoonful of honey, 1 wine glass of peach 
brandy. 

Stir thoroughly with a spoon before serving. 


RETAIL LIQUOR DEALER. 


99 


GIN AND TANSY. 

Use a wine glass. 

Fill a quart decanter one-third full of tansy, and fill 
up the balance with gin. Serve to customers in a wine 
glass. 

GIN AND WORMWOOD. 

Use small bar glass. 

Put five or six sprigs of wormwood into a quart de¬ 
canter and fill up with gin. This is used in the rural 
districts as a sort of bitters, and is said to be a good 
tonic. 

COLD BRANDY TODDY. 

Use small bar glass. 

Take 1 teaspoonful of powdered white sugar, \ wine 
glass of water, 1 wine glass of brandy, 1 lump of ice. 

Dissolve the sugar in the water, add the brandy and 
ice, and stir with a spoon. 

COLD GIN TODDY. 

Use small bar glass. 

Take 1 teaspoonful of powdered white sugar, \ wine 
glass of water, 1 wine glass of gin, 1 lump of ice. 

Dissolve the sugar in the water, add the gin and ice, 
and stir with a spoon. 

HOT GIN TODDY. 

Use small bar glass, hot. 

Take 1 teaspoonful of powdered white sugar, 1 wine 
glass of Holland or Old Tom gin. 


100 


HAND BOOK FOR THE 


Dissolve the sugar in boiling water, add the gin, and 
pour boiling water into the glass until two-thirds full. 

COLD WHISKY TODDY. 

Use small bar glass. 

Take 1 teaspoonful of fine white sugar, 1 wine glass 
of Bourbon or rye whisky, 1 lump of ice. 

Dissolve the sugar in the water, add the whisky and 
ice, and stir with a spoon. 

To make hot whisky toddy, dissolve the sugar in 
boiling water, omit the ice, and pour boiling water into 
the glass until § full. 

EGG NOGG. 

Use large bar glass. 

Take 1 large teaspoonful of powdered white sugar, 
1 fresh egg, \ wine glass of brandy, wine glass of 
Santa Cruz rum, a little shaved ice. 

Fill the glass with rich milk, and shake up the ingre¬ 
dients until they are thoroughly mixed. Pour the mix¬ 
ture into a goblet, excluding the ice, and grate a little 
nutmeg on top. This may be made by using either of 
the above liquors instead of both combined. 

Every well ordered bar should have a tin egg nogg 
shaker, which is a great aid in mixing this beverage. 

HOT EGG NOGG. 

Use large bar glass. 

This drink is very popular in California, and is made 


RETAIL LIQUOR DEALER. 


101 


in precisely the same manner as the cold egg nogg, ex¬ 
cept you must use boiling water instead of ice. 

EGG NOGG FOR A PARTY. 

Three and a half gallons. 

Take 20 fresh eggs. 2^ quarts of fine old brandy, 1 
pint of Santa Cruz rum, 2-§- gallons of rich milk, 2 
pounds of white sugar. 

Separate the whites of the eggs from the yolks, beat 
each separately with an egg beater until the yolks are 
well cut up, and the whites assume a white, fleecy ap¬ 
pearance. Mix all the ingredients (except the milk 
and the whites of the eggs) in a large punch bowl, then 
pour in the milk gradually, continually stirring, in or¬ 
der to prevent the milk from curdling with the eggs. 
Grate sufficient nutmeg on the mixture, and lastly let 
the wdiites float on top, and ornament with colored 
sugars. Cool in a tub of ice, and serve. 

SHERRY EGG NOGG. 

Use large bar glass. 

Take 1^ teaspoonsful of fine white sugar, 1 fresh egg, 
2 or 3 small lumps of ice, 2 wine glasses of sherry wine. 

Fill the glass with rich milk, shake up until the egg 
is thoroughly mixed with the other ingredients. Strain 
the mixture into a large goblet, excluding the ice, and 
grate a little nutmeg on top. 


102 


HAND BOOK FOR THE 


BRANDY PUNCH. 

Use large bar glass. 

Take 1 teaspoonful of powdered white sugar dis¬ 
solved in a little water, 1 teaspoonful of raspberry syr¬ 
up, 1 wine glass of brandy, wine glass of Jamaica 
rum, juice of half a lemon, 2 slices of orange, 1 piece 
of pineapple. 

Fill the tumbler with shaved ice, shake up thorough¬ 
ly, and dress the top with berries in season. Serve 
with a straw. 


BRANDY AND RUM PUNCH. 

Use large bar glass. 

Take 1 tablespoonful of powdered white sugar, dis¬ 
solved in a little water, 1 wine glass of Santa Cruz 
rum, ^ wine glass of brandy, juice of half a small 
lemon, 1 slice of orange cut in quarters, 1 piece of pine¬ 
apple. 

Fill the tumbler with shaved ice, shake well and 
dress the top with sliced lime and berries in season. 
Serve with a straw. 


GIN PUNCH. 

Use large bar glass. 

Take 1 tablespoonful of raspberry syrup, 1 table¬ 
spoonful of powdered white sugar, dissolved in water, 
1^ wine glass of Holland gin, juice of half a small 
lemon, 1 slice of orange cut in quarters. 


RETAIL LIQUOR DEALER. 


103 


MEDFORD RUM PUNCH. 

Use large bar glass. 

Take 1 tablespoonful of powdered white sugar dis¬ 
solved in a little water, 1^ glasses of Medford rum, 1 
pony glass of Jamaica rum, 2 or 3 dashes of lemon 
juice, 1 slice of orange cut in quarters. 

Fill the tumbler with ice, shake well, and dress the 
top with sliced lime and berries in season ; serve with 
a straw. 

HOT IRISH AVHISKY PUNCH. 

Use medium bar glass. 

Take 1 wine glass of Ivinnahan’s or Jamison’s Irish 
whisky, 2 wine glasses of boiling water, 2 lumps of 
loaf sugar. 

Dissolve the sugar well with one wine glass of water, 
then pour in the whisky, add the balance of the water, 
and put in a small piece of lemon rind, or a thin slice 
of lemon. Before using the glass rinse it well in hot 
water. 

HOT SCOTCH WHISKY PUNCH. 

Use medium bar glass. 

Take 1 wine glass of Glenivet or Islay whisky, 2 
wine glasses of boiling water, sugar to taste (about 2 
lumps of loaf sugar). 

Dissolve the sugar with one wine glass of water, then 
pour in the whisky, add the balance of the water, put 
in a small piece of lemon rind or a thin slice of lemon. 
Before using the glass rinse in hot water. 


104 


HAND BOOK FOR THE 


COLD WHISKY PUNCH. 

Use large bar glass. 

Take 1 tablespoonful of powdered white sugar dis¬ 
solved in a little water, juice of half a small lemon, 1^ 
glasses of Scotch or Irish whisky. 

Fill the glass with shaved ice, shake well, and dress 
the top with two thin slices of lemon, and berries in 
season. Serve with a straw. 

MILK PUNCH. 

Use large bar glass. 

Take 1 teaspoonful of fine white sugar, 1 wine glass 
of brandy, -J wine glass of Santa Cruz rum, small lump 
of ice. 

Fill with milk, shake the ingredients well together, 
strain into a large glass, and grate a little nutmeg on 
top. 

EGG MILK PUNCH. 

Use large bar glass. 

Take 1 teaspoonful of fine white sugar, 1 wine glass 
of brandy, J wine glass of Santa Cruz rum, 1 egg, 
Small lump of ice. 

Fill the glass with pure fresh milk, shake the ingredi¬ 
ents well together, and strain into a large glass. 

CLARET PUNCH. 

Use large bar glass. 

Take 1 teaspoonful of fine sugar, 1 slice of lemon, 1 
slice of orange, cut in quarters. 


RETAIL LIQUOR DEALER. 


105 


Fill the tumbler f full of shaved ice, then pour in 
the claret until the glass is full, shake well and orna¬ 
ment with berries in season. Serve with a straw. 

SHERRY PUNCH. 

Use large bar glass. 

Take 2 wine glasses of sherry, 1 teaspoonful of sugar, 
1 slice of orange, 1 slice of lemon. 

Fill tumbler with shaved ice, shake well, and orna¬ 
ment with berries in season. Serve with a straw. 

HOT BRANDY AND RUM PUNCH. 

For a party of fifteen. 

Take 1 quart of Jamaica rum, 1 quart of Cognac 
brandy, 1 pound of white loaf sugar, d lemons, 3 
quarts of boiling water, 1 teaspoonful of nutmeg. 

Rub the sugar over the lemons until it has absorbed 
all the yellow part of the skins, then put the sugar 
into a punch bowl ; add the ingredients well together, 
pour over them the boiling water, stir well together, 
add the rum, brandy and nutmeg ; mix thoroughly, 
and the punch will be ready to serve. 

SHERRY AND EGG. 

Use small bar glass. 

Pour in about one wine glass of sherry ; then break 
in the glass one fresh egg. 


106 


HAND BOOK FOR THE 


BRANDY STRAIGHT. 

Use small bar glass. 

In serving this drink yon simply put a piece of ice in 
a tumbler and hand it to your customer, with the bottle 
of brandy and a separate glass of water (ice). Whisky 
straight and gin straight are served in the same manner. 

PONY BRANDY. 

Use small bar glass. 

Take one pony glass of brandy (best). Pour it into 
the glass, and serve with some ice water in a separate 
glass. Some bartenders have a fancy way of serving 
this drink. It is done thus : Fill to the brim a pony 
glass of brandy, cover it with the bar glass, then press 
both glasses tightly together and turn them over 
quickly, so that the pony glass will remain upside 
down in the bar glass, without a drop of the brandy 
escaping. 


TEMPERANCE DRINKS. 


PLAIN LEMONADE. 

Use large bar glass. 

Take the juice of half a large lemon, li tablespoons- 
ful of sugar, 2 or 3 pieces of orange. 

Fill the tumbler half full of shaved ice, the balance 



RETAIL LIQUOR DEALER. 


107 


with water ; dash with raspberry syrup, ornament with 
fruits in season, and serve with a straw. 

SODA LEMONADE. 

Use large soda glass. 

Take 1^ tablespoonsful of powdered white sugar, 
juice of half a lemon, 1 bottle of plain soda water, 2 
or 3 small lumps of ice. 

Stir up well and remove the ice before serving. 
Seltzer lemonade may be made by substituting Seltzer 
water for the soda. 

EGG LEMONADE. 

Use large bar glass. 

Take 1 large tablespoonful of pulverized white sugar, 
juice of half a lemon, 1 fresh egg, 2 or 3 small lumps 
of ice. 

Shake up thoroughly, strain into a soda water glass, 
and fill up the glass with soda or Seltzer water. Orna¬ 
ment with berries. 

EINE LEMONADE FOR PARTIES. 

One gallon. 

Take the rind of 8 lemons, juice of 12 lemons, 2 
pounds of loaf sugar, 1 gallon of boiling water. 

Rub the rinds of the eight lemons on the sugar until 
it has absorbed all the oil from them, and put it with 
the remainder of the sugar into a jug ; add the lemon 


108 


HAND BOOK FOR THE 


juice (but no pips), and pour over the whole the boiling 
water. When the sugar is dissolved, strain the lemon¬ 
ade through a piece of muslin, and, when cool, it will 
be ready for use. The lemonade will be much improved 
by having the whites of four eggs beaten up with it. 

RHINE WINE AND SELTZER WATER. 

Use large bar glass. 

Pour in Khine wine until the glass is half full ; add 
two small lumps of ice ; fill the glass with Seltzer water. 


MISCELLANEOUS. 

PLAIN SYRUP. 

Take six and a half pounds of loaf sugar, one-half 
gallon of water, the white of 1 egg. 

Boil until dissolved, and filter through flannel. 

LEMON SYRUP. 

Take 5 gallons of gum syrup, 4 ounces of Tartaric 
acid, 1 ounce of oil of lemon, 1 pint of alcohol. 

Cut the oil of lemon in the alcohol, add the Tartaric 
acid, and mix thoroughly with the syrup. 



I N D EX. 


A Modern Still (Illustration). 10 

Business Laws and Forms. 55 

Best Interest Rule Extant. 58 

Due Bill. 58 

Important Legal Decisions. 55 

Miscellaneous Measurements. 64 

Receipt in Full. 58 

Receipt on Account. 58 

U. S Postal Regulations. 60 

Weights and Measures. 62 

Clarifying. 66 

Black Whisky. 66 

Ropy or Murky Whisky. 67 

To Whiten Gin. 67 

Government Stamp Used on Spirits. 19 

Import Stamp. 20 

Rectifiers’ Stamp. 20 

Tax-paid Stamp. 19 

Warehouse Stamp. 19 

Wholesale Stamp. 20 

House Receipt, Duplicate (Illustration). 37 

How to Make Whisky. 9 

How to Read a Barrel. 21 

How to Reduce Whisky. 32 

Information for Dealers. 47 

Fairs, etc. 51 

Special Taxes. 48 

Tobacco and Cigars. 48 

Irish Poteen Still (Illustration). 16 

Liability of Retail Liquor Dealers. 50 

Malting. 13 

Mashing. 14 

Preface. 3 

Proof Gallons, Fractions of. 33 

Proof—What It Is. 18 

Ordering Whisky. 40 

Outage. 30 

Recipes. 68 

Bitters Made with Essences. 72 

Black and Green Tea.:.. 73 

Blackberry Brandy. 72 

Cheap Brandy. 71 













































110 


INDEX. 


Recipes—C ontinued. 

Cognac. 69 

Doppel Kummel. 72 

Flavoring Compound. 70 

Fusil Oil... 69 

How to Imitate Cider. 71 

Howto Make Brandy. 70 

Peach Flavoring for Whisky. 73 

Sugar Coloring. 68 

To Give Age, Body and Smoothness to Brandy. 73 

To Make Bourbon Whisky.*. 68 

Regauged Tax Paid, Price. 42 

Special Taxes. 53 

Special Taxes Imposed ry Law. 45 

The Bung Stave. 25 

The Co31Pendium. 5 

The Hydrometer. 26 

The Map. 22 

The Outage Rod. 29 

Thermometer and Hydrometer (Illustration). 28 

The Still.. 15 

U. S. Customs Tariff. 43 

U. S. Receipt (Illustration). 36 

Verify the Marks and Brands. 24 

Whiskies in Bond. 34 

Withdrawing from Bond. 35 

Wholesaler’s Receipt (Illustration). 38 

THE BARKEEPER. 

Hints and Rules to Bartenders . v . 74 

How to Mix Drinks.*. 81 

Absinthe Cocktail. 85 

Boonekamp and Whisky. 98 

Bottle Cocktail. 84 

Bourbon Cocktail for Bottling. 82 

Brandy and Ginger Ale. 97 

Brandy and Rum Punch.102 

Brandy and Soda. 97 

Brandy Cocktail. 81 

Brandy Cocktail for Bottling. 81 

Brandy Cocktail, Improved. 81 

Brandy Fix. 87 

Brandy Fizz. 88 

Brandy Punch.102 

Brandy Sling. 89 

Brandy Smash. 86 

Brandy Sour. 93 

Brandy Straight.106 

Catawba Cobbler. 91 
















































INDEX. 


Ill 


How to Mix Drinks—C ontinued. 

Champagne Cocktail. 84 

Claret Punch.104 

Coffee Cocktail. 84 

Cold Brandy Flip. 95 

Cold Brandy Toddy. 99 

Cold Gin Flip. 94 

Cold Gin Toddy. 99 

Cold Bum Flip. 93 

Cold Whisky Flip. 94 

Cold Whisky Punch.104 

Cold Whisky Toddy. 100 

Egg Milk Punch.104 

Egg Nogg.100 

Egg Nogg for a Party.101 

Egg Sour. 93 

Gin and Tansy. 99 

Gin and Wormwood. 99 

Gin Cocktail. 83 

Gin Cocktail for Bottling. . 83 

Gin Cocktail, Improved. 83 

Gin Fix. 88 

Gin Fizz. 88 

Gin Punch.102 

Gin Sling. 90 

Gin Smash. 87 

Gin Sour. 92 

Golden Fizz... 4 . 89 

Hot Brandy and Rum Punch.105 

Hot Brandy Sling. 89 

Hot Egg Nogg.100 

Hot Gin Flip. 95 

Hot Gin Sling. 90 

Hot Gin Toddy. 99 

Hot Irish Whisky Punch.103 

Hot Rum. 95 

Hot Scotch Whisky Punch.103 

Hot Whisky Flip. 94 

Hot Whisky Sling... 91 

How to Serve Tom and Jerry. 96 

Irish Whisky Skin. 97 

Jersey Sour. 93 

Lemonade, Egg.107 

Lemonade, Fine, for Parties.107 

Lemonade, Plain.106 

Lemonade, Soda.107 

Lemon Syrup.108 

Medford Rum Punch.103 

Milk Punch..104 

Old Tom Gin Cocktail. 83 




















































How to Mix Drinks—C ontinued. 

Parisian Pousse Cafe.92 

Peach and Honey. 98 

Plain Syrup.108 

Pony Brandy.106 

Port Wine Flip. 94 

Real Georgia Mint Julep.86 

Rhine Wine and Seltzer Water.108 

Rock and Rye. 98 

Santa Cruz Sour. 92 

Saratoga Cocktail. 85 

Scotch Whisky Skin. 96 

Sherry and Egg.105 

Sherry Cobbler. 91 

Sherry Egg Nogg.101 

Sherry Punch..105 

Silver Fizz. 89 

Soda Cocktail. 85 

Stone Fence... 98 

Tom and Jerry. 95 

Tom Collins Whisky. 97 

Whisky Cobbler.91 

Whisky Cocktail. 82 

Whisky Cocktail, Improved. 82 

Whisky Fix. 87 

Whisky Fizz. 88 

Whisky Julep. 86 

Whisky Sling. 90 

Whisky Smash. 87 

Whisky Sour. 92 

























































































